Fish

Lemon Carrots and Rutabaga is for Side Dish.

Lemon Carrots and Rutabaga takes 5 minutes to prepare.

Lemon Carrots and Rutabaga takes 20 minutes to cook.

Lemon Carrots and Rutabaga makes 5 servings.

The ingredients for Lemon Carrots and Rutabaga are:

2 cups rutabaga, peeled and cubed
raw baby carrots, 1/2 small bag or enough for color
1/2 cup water (or more to prevent burning on)
2 Tbsp light butter
1 Tbsp brown sugar
1 Tbsp lemon juice

Here is how you make Lemon Carrots and Rutabaga:

In a large saucepan, combine carrots, rutabaga, and water. Bring to a boil. Reduce heat to medium, cover and cook 13-15 min or until tender. Meanwhile, in a small saucepan (or microwaveable bowl), combine remaining ingredients, and heat until butter is melted. Stir to dissolve sugar. Then, drain vegetables and pour butter mixuture over them. Cook another 3-4 min or until vegetables are glazed, sirring occasionally. Makes 5 servings. Note: The original recipe I found also added 1/2 tsp grated lemon peel and 1/4 tsp dill weed. I preferred not to add these, so they are not included in the nutritional info.Number of Servings: 5Recipe submitted by SparkPeople user PUNKIEPOWER.

The nutritional information for Lemon Carrots and Rutabaga is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 62.8

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 61.0 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 2.1 g
• Protein: 1.0 g