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Cook rutabaga in large pot of boiling salted water 2 minutes.
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Add carrots and continue cooking until vegetables are tender, about 6 minutes. Drain
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Melt butter in a large pot over medium-high heat. Add lemon juice, honey and lemon peel. Bring to a boil.
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Add vegetables and cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
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Remove from heat. Mix in parsley.