Lemon Carrots and Rutabaga

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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


A delicious and filling way to get your veggies! A delicious and filling way to get your veggies!
Number of Servings: 5


    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


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.