Lemon-Glazed Carrots and Rutabaga

Southern Living
Makes 2 servings


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4 medium carrots
1/4 small rutabaga
1/2 cup water
1 tablespoon butter or margarine
2 teaspoons brown sugar
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon dried dillweed


Cut carrots and rutabaga into 3-inch-long thin strips. Bring vegetables and 1/2 cup water to a boil in a saucepan; cover, reduce heat, and simmer 15 minutes. Drain and remove vegetables.

Melt butter in saucepan. Stir in sugar and next 4 ingredients; cook, stirring constantly, until sugar dissolves. Add vegetables; cook, stirring often, until thoroughly heated.

Created date

October 2003