Carrots and Rutabagas with Lemon and Honey

Ingredients for Carrots and Rutabagas with Lemon and Honey

• 575g rutabagas, peeled, cut into matchstick-size strips

• 450g carrots, peeled, cut into matchstick-size strips

• 60ml (1/2 stick) butter

• 60ml fresh lemon juice

• 45ml honey

• 1 teaspoon grated lemon peel

• 1/2 cup chopped fresh chives

How to make Carrots and Rutabagas with Lemon and Honey

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.