Recipe by: Fresh City
Serves: 4 servings
Prep Time: Quick & Easy


4 medium carrots, cut into 3 inch julienne strips

2 rutabagas, peeled and cut into 3 inch julienne strips

1/2 cup water

1.5 tablespoons extra virgin olive oil

1 tablespoon brown sugar

1 lemon, juiced and zested

1/4 tablespoon dill weed

0 salt and pepper to taste

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1. Preheat the oven to 400 F.

2. In a large saucepan, combine the carrots, rutabaga and water. Over high heat, bring to a boil and cook for 5 minutes.  Drain off water.

3. In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables.  Spread out into a single layer on a cookie sheet.

4. Bake for 15-20 minutes or until vegetables are golden and tender.  Serve hot as a dinner side dish or chilled as a light lunch.