Dinner
Sautéed Roots with Honey Lemon Glaze
Don’t be shy, go ahead and swap the veggies in this recipe for what you have on hand. Yellow onions instead of red onions or parsnips instead of turnips? No problem, just keep the honey lemon glaze! Perk up limp carrots, parsnips and other veggies by placing them in a cold water bath for 15-30 minutes.
Updated
Ingredients
- 2 Tbsp canola oil (30 mL)
- 1 small red onion, cut into thin wedges
- 4 large carrots, peeled and cut into bite size pieces
- 2 medium turnips, peeled and cut into bite size pieces
- 2 garlic cloves, minced
- ¼ tsp pepper (1 mL)
- ¼ tsp cayenne pepper (1 mL)
- 2 Tbsp honey (30 mL)
- 1 Tbsp lemon zest (15 mL)
- 2 Tbsp chopped fresh parsley (30 mL)
Directions
- In a large non-stick sauté pan, heat canola oil over medium heat.
- Add onion, carrots, turnips, garlic, pepper and cayenne and cook for about 10-15 minutes, stirring frequently.
- Add honey and lemon zest. Toss with vegetables and cook 1-2 minutes longer.
- Serve vegetables garnished with chopped parsley.
Nutritional Analysis
| Calories | 110 |
|---|---|
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
| Carbohydrates | 16 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Protein | 1 g |
| Potassium | 284 mg |
