Lemon Carrots and Rutabaga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups rutabaga, peeled and cubedraw baby carrots, 1/2 small bag or enough for color1/2 cup water (or more to prevent burning on)2 Tbsp light butter1 Tbsp brown sugar1 Tbsp lemon juice
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: 5
Recipe submitted by SparkPeople user PUNKIEPOWER.
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: 5
Recipe submitted by SparkPeople user PUNKIEPOWER.
Nutritional Info 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
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