1. In 6 cup (1.5 L) microwaveable casserole, melt butter. Stir in thawed orange juice concentrate and 1 tbsp water.
2. Add carrots, rutabaga and onion, toss to coat. Cover and microwave at High 6 to 8 minutes or until vegetables are tender-crisp, stirring partway through cooking.
3. Season with salt and pepper to taste. Let stand a few minutes before serving.