Colorful Lemon Carrots and Rutabaga


4 carrots, cut into 3-inch julienne strips
1 large rutabaga, peeled and cut into 3-inch julienne strips
½ cup water
2 Tbsp. butter
1 Tbsp. packed brown sugar
1 Tbsp. lemon juice
½ tsp. grated lemon peel
¼ tsp. dried dill weed
Salt and pepper to taste*
1 Tbsp. grated Romano or parmesan cheese
Directions: In a large saucepan over high-medium heat, combine carrots, rutabaga and water. Bring to a boil, reduce heat to medium, cover and cook for 15 minutes; drain. In a small saucepan over medium heat, combine remaining ingredients; cook uncovered for 2-3 minutes or until butter is melted. Add butter mixture to vegetables. Cook, stirring occasionally, for 3-4 minutes or until vegetables are glazed. Season with salt and pepper; top with cheese.

*not included in analysis
Serves 5 (about 1 cup each) Per 1-cup serving: 140 calories, 5 g fat, 3 g protein, 20 g carbohydrate, 5 g fiber, 90 mg sodium

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