Sautéed Roots with Honey Lemon Glaze

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.

Makes
6
  • 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
    1. In a large non-stick sauté pan, heat canola oil over medium heat.
    2. Add onion, carrots, turnips, garlic, pepper and cayenne and cook for about 10-15 minutes, stirring frequently.
    3. Add honey and lemon zest. Toss with vegetables and cook 1-2 minutes longer.
    4. Serve vegetables garnished with chopped parsley.

Nutritional Analysis

Serving Size
1/2 cup (125 mL)
Servings
6
Calories
110
Total Fat
5 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
60 mg
Carbohydrates
16 g
Fiber
3 g
Sugars
10 g
Protein
1 g
Potassium
284 mg