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Carrots and Rutabagas with Lemon and Honey

4.2

(21)

Image may contain Plant Food Fries Vegetable and Carrot
Carrots and Rutabagas with Lemon and HoneyMark Thomas

Lemon juice adds refreshing flavor to earthy root vegetables.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives

Preparation

  1. Step 1

    Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

    Step 2

    Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

TagsRutabagaRoot VegetableVegetableCarrotLemonCitrusFruitChiveHerbs & SpicesSideDinnerVegetarianNut FreeGluten FreeSimmerBon Appétit
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