Lemon Glazed Carrots and Rutabagas

Rutabagas are a cross between turnips and cabbage, resulting in a unique flavor that pairs well with the tangy lemon glaze.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Lemon Glazed Carrots and Rutabagas

Cooking Method: Boiling, Roasting Cuisine: International Courses: Lunch, Vegetable Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Carrots
• 300 gram Rutabagas
• 2 teaspoon Lemon juice
• 2 teaspoon Honey
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Peel and slice the carrots and rutabagas into thin rounds.
2. In a large pot, bring water to a boil and add the carrots and rutabagas. Cook for 10 minutes or until tender.
3. In a small bowl, mix together the lemon juice, honey, olive oil, salt, and black pepper.
4. Drain the cooked carrots and rutabagas and return them to the pot. Pour the lemon glaze over the vegetables and toss to coat.
5. Cook the glazed vegetables over medium heat for 5 minutes, stirring occasionally.
6. Remove from heat and let the dish rest for 5 minutes.
7. Serve the lemon glazed carrots and rutabagas garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 10g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.