Lemon Glazed Carrots And Rutabagas Recipes

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LEMON GLAZED CARROTS AND RUTABAGAS



Lemon Glazed Carrots and Rutabagas image

Make and share this Lemon Glazed Carrots and Rutabagas recipe from Food.com.

Provided by Barb G.

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

5 medium carrots
1 medium rutabaga
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon, rind of
1/4 teaspoon dill weed
1 dash salt

Steps:

  • Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
  • Place into saucepan; add broth.
  • bring to boil.
  • Reduce heat;cover and cook for 13 to 15 minutes or until tender.
  • Do Not Drain.
  • Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
  • Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
  • Serve.

Nutrition Facts : Calories 90.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 170.5, Carbohydrate 12.6, Fiber 3.1, Sugar 8.4, Protein 1.7

CARROTS AND RUTABAGAS WITH LEMON AND HONEY



Carrots and Rutabagas With Lemon and Honey image

Make and share this Carrots and Rutabagas With Lemon and Honey recipe from Food.com.

Provided by WI Cheesehead

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/4 lbs rutabagas, peeled and cut into matchstick-size strips
1 lb carrot, peeled and cut into matchstick-size strips
1/4 cup butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon lemon peel, grated
1/2 cup fresh chives, chopped
salt and pepper, to taste

Steps:

  • Cook rutabaga in large pot of boiling water 2 minutes.
  • Add carrots and cook until vegetables are tender, about 6 minutes; drain.
  • Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
  • Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
  • Season with salt and pepper, remove from heat, and mix in fresh chives.

CARROTS AND RUTABAGAS WITH LEMON AND HONEY



Carrots and Rutabagas with Lemon and Honey image

Categories     Side     Thanksgiving     Vegetarian     Carrot     Fall     Honey     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

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

Steps:

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

LEMON-GLAZED CARROTS



Lemon-Glazed Carrots image

Very easy and quick to make!

Provided by REBECCARIVINIUS

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 carrots, sliced 1/4-inch thick
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 pinch salt and ground black pepper to taste

Steps:

  • Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
  • Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g

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