Carrots and Rutabagas with Lemon and Honey
A bright and flavorful side dish combining tender rutabagas and carrots glazed with a honey-lemon butter sauce, finished with fresh chives.
6 servings
18 min
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Ingredients
- •1¼ pounds rutabagas
- •1 pound carrots
- •¼ cup butter
- •¼ cup fresh lemon juice
- •3 tablespoons honey
- •1 teaspoon grated lemon peel
- •½ cup chopped fresh chives
Cooking Instructions
- 1.
Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
8 min
- 2.
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.
10 min
