Ingredients
5 medium carrots1 medium rutabaga1/2 cup chicken broth2 tablespoons butter1 tablespoon brown sugar1 tablespoon lemon juice1/2 teaspoon grated lemon zest1/4 teaspoon dill weedDash salt
Preparation
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.
