Lemon Glazed Carrots and Rutabagas
Brighten up your dinner table with Lemon Glazed Carrots and Rutabagas, a vibrant and zesty side dish that’s as visually appealing as it is delicious. Tender rounds of carrots and hearty cubes of rutabagas are simmered until perfectly soft, then tossed in a luscious glaze made with butter, honey, fresh lemon juice, and a touch of zest for a tangy-sweet finish. This easy-to-make recipe balances earthy root vegetables with citrusy freshness, creating a side dish that pairs beautifully with everything from roasted meats to vegetarian mains. Quick to prepare in under 40 minutes, and with optional parsley garnish for a fresh pop of color, this gluten-free recipe will elevate your meals with its irresistible flavors and wholesome charm. Perfect for weeknight dinners or festive holiday spreads!
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Recipe Information
Ingredients
- 4 medium Carrots
- 1 large Rutabagas
- 3 tablespoons Unsalted butter
- 2 tablespoons Honey
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 2 cups Water
Instructions
Peel the carrots and rutabaga. Slice the carrots into 1/4-inch thick rounds and cut the rutabaga into small cubes (about 1/2-inch).
In a medium-sized pot, bring 2 cups of water to a boil over medium heat. Add a pinch of salt to the boiling water.
Carefully add the carrots and rutabaga to the boiling water. Reduce the heat to medium and simmer for about 12-15 minutes, or until the vegetables are tender but not mushy.
Drain the vegetables and set them aside. Pat them dry with a clean paper towel if needed.
In the same pot, melt the butter over medium-low heat. Stir in the honey, fresh lemon juice, and lemon zest until the mixture is smooth and well-combined.
Add the drained carrots and rutabaga back into the pot with the lemon butter glaze. Stir gently to coat the vegetables evenly.
Season with salt and black pepper to taste. Cook on low heat for an additional 5 minutes, stirring occasionally, to allow the flavors to meld.
Transfer the glazed vegetables to a serving dish. If desired, sprinkle with fresh parsley for a pop of color and added freshness.
Serve warm and enjoy your Lemon Glazed Carrots and Rutabagas as a delicious side dish!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 64.9 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2103 mg | 45% | |
*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.
