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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Root Vegetables with an Apricot Glaze

Source: dLife

Roasted carrots, rutabaga, and turnips with a sweet apricot sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	72.5

Total Carbs	18.0 g

Dietary Fiber	2.8 g

Sugars	13.8 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	272.6 mg

Protein	1.2 g

Sodium	43.1 mg

Dietary Exchanges 0.2 Fat, 1.2 Vegetables, 0.4 Fruits, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 each medium carrots 1.0
1 each Rutabaga, fresh, small 1.0
1 each Turnips, fresh, medium 2.0
2 tbsp cold water 2.0
2 tbsp Preserves, apricot 0.5
0 1/2 cup cold water 0.5
0 1/2 cup dried apricot halves

Directions

Thinly slice the carrots, rutubaga, and turnip. Cut slices into thin sticks.
Combine the vegetables with the water in a bowl and microwave for about 10 minutes, until the vegetables are tender.
Combine the preserves, water, and dried apricots in a small saucepan. Bring to a boil and then down to a simmer. Cook until the mixture has thickened.
Drain the vegetables. Toss with the glaze and serve.