Skip to Content

Carrots and Rutabagas with Lemon and Honey


  • 1 lb rutabagas, peeled, cut into matchstick-size strips
  • 1 lb carrots, peeled, cut into matchstick-size strips
  • 1/4 stick butter
  • 1/4 cup fresh lemon juice
  • 2 Tbsp honey
  • 1 tsp grated lemon peel
  • 1/4 cup chopped fresh chives or scallions


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

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 or scallions.

Adapted from Bon Appetit, November 2001

Shop Ingredients