Lemon-Glazed Carrots and Rutabaga

Ingredients

• 2 teaspoons brown sugar 
• 1 tablespoon butter 
• 4 medium carrots 
• 0.1 teaspoon dillweed dried
• 2 teaspoons juice of lemon fresh
• 0.3 teaspoon lemon rind grated
• 0.3 small rutabaga 
• 0.1 teaspoon salt 
• 0.5 cup water 

Equipment

• sauce pan

Directions

1. Cut carrots and rutabaga into 3-inch-long thin strips. Bring vegetables and 1/2 cup water to a boil in a saucepan; cover, reduce heat, and simmer 15 minutes.
2. Drain and remove vegetables.
3. Melt butter in saucepan. Stir in sugar and next 4 ingredients; cook, stirring constantly, until sugar dissolves.
4. Add vegetables; cook, stirring often, until thoroughly heated.