Recipes Lemon Carrots and Rutabaga 4.5 (57) 46 Reviews 3 Photos Bernice Larsen of Gretna, Nebraska notes, 'Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company. By Allrecipes Member Published on August 3, 2021 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 5 Yield: 5 servings Ingredients 4 medium carrots, cut into 3 inch julienne strips 2 cups rutabaga, peeled and cut into 3 inch julienne strips ½ cup water 2 tablespoons butter or stick margarine 1 tablespoon brown sugar 1 tablespoon lemon juice ½ teaspoon grated lemon peel ¼ teaspoon dill weed Directions In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally. Tips Nutritional Analysis: One serving (3/4 cup) equals 93 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 77 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat. I Made It Print