If you like carrots and rutabagas, this colorful side dish is a real winner.
Ingredients
- 5 medium carrots
- 1 medium rutabaga
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon dill weed
- Dash salt
Directions
- Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain.
- Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.
