Carrots and Rutabagas with Lemon and Honey
Brighten up your dinner table with this vibrant and flavorful recipe for Carrots and Rutabagas with Lemon and Honey! This delightful side dish pairs the earthy sweetness of tender carrots and rutabagas with a beautifully balanced glaze of honey, fresh lemon juice, and a touch of butter, creating a perfect harmony of sweet and tangy flavors. Simmered until tender and finished with a glossy, slightly caramelized coating, this easy-to-make recipe is ideal for weeknight meals or special occasions. With minimal prep and just one pan, this dish comes together in under 30 minutes, making it both convenient and delicious. Garnish with chopped parsley for a pop of freshness and serve warm alongside roasted meats, grilled chicken, or as part of a vegetarian spread. Perfect for seasonal dining or holiday feasts, these glazed vegetables are as visually stunning as they are satisfying to eat!
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Recipe Information
Ingredients
- 4 medium carrots
- 2 medium rutabagas
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 cup water
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
Peel the carrots and rutabagas, then cut them into evenly sized 1/2-inch cubes for even cooking.
In a large skillet or sauté pan, melt the butter over medium heat.
Add the cubed carrots and rutabagas to the pan, stirring to coat them in the melted butter.
Pour in the water and sprinkle with salt and black pepper. Cover the pan with a lid and let the vegetables simmer over medium heat for about 15 minutes, or until they are just tender.
Remove the lid and increase the heat to medium-high. Allow the remaining water to evaporate while stirring the vegetables occasionally.
Once the water has evaporated, reduce the heat to medium and drizzle the honey and lemon juice over the carrots and rutabagas. Stir well to coat the vegetables evenly.
Continue to cook for another 5 minutes, stirring frequently, until the vegetables are glossy and the glaze has thickened slightly.
Taste and adjust seasoning with additional salt or pepper if desired. Sprinkle with chopped parsley for a fresh finish, if using.
Transfer the glazed carrots and rutabagas to a serving dish and serve warm.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 74.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2811 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
