Lemon Carrots and Rutabaga
Nutritional Info
- 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
View full nutritional breakdown of Lemon Carrots and Rutabaga calories by ingredient
Introduction
A delicious and filling way to get your veggies! A delicious and filling way to get your veggies!Number of Servings: 5
Ingredients
-
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
Directions
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.