Carrots and Rutabagas with Lemon and Honey

• 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
• 1 pound carrots, peeled, cut into matchstick-size strips
• 1/4 cup (1/2 stick) butter
• 1/4 cup fresh lemon juice
• 3 tablespoons honey
• 1 teaspoon grated lemon peel
• 1/2 cup chopped fresh chives

1. Cook rutabagas in large pot of boiling salted water 2 minutes.
2. Add carrots and cook until vegetables are tender, about 6 minutes.
3. Drain.
4. Melt butter in large pot over medium-high heat.
5. Add lemon juice, honey, and peel.
6. Bring to boil.
7. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes.
8. Season to taste with salt and pepper.
9. Remove from heat.
10. Mix in fresh chives.

rutabagas, carrots, butter, lemon juice, honey, fresh chives

Taken from www.epicurious.com/recipes/food/views/carrots-and-rutabagas-with-lemon-and-honey-105812 (may not work)