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    Home » Recipes » Vegetables

    That Recipe is a participant in the Amazon Services LLC. Associates Program. This site contains affiliate links to various websites, including Amazon.com. Purchases through these links help support this blog at no additional cost to you. read more

    Honey Glazed Turnips and Carrots quick and easy side dish

    December 10, 2019 Filed Under: Vegetable Stove, Vegetables

    Jump to Recipe Print Recipe
    Honey Glazed Turnips and Carrots is an easy and healthy side dish that is weeknight fast, but fabulous enough for a holiday meal.

    Honey Glazed Turnips and Carrots are weeknight fast, but would also pair wonderfully with ham, turkey or lamb for holidays.

    bowl of carrots and turnips with text overlay "honey glazed turnips and carrots"

    I love growing my own turnips or getting them from the CSA because they keep the greens on. It's like getting two vegetables in one!

    The greens usually become Smothered Greens or other sautéed greens.

    But, most grocery store stores assume people don't want them and trim them off.

    The inspiration for this recipe came from the Cook's Illustrated Cookbook, with a few tweaks for my equipment and tastes.

    It takes less than 30 minutes to make so it is great for weeknights. Or double or triple it to serve along with your holiday meals

    Ingredients for Turnips and Carrots

    I listed a pound each of turnips and carrots below. There is no need to weight them and use exact proportions. Two medium turnips and 4 or 5 medium large carrots should be about right.

    Chicken or vegetable broth add extra flavor, but you could use plain water if you don't have any on hand.

    I used honey this time, but maple syrup or brown sugar could also be used. It's only a little sweetness and it won't glaze without it.

    Fresh lemon and thyme really make this dish special. They accent the flavors of the root vegetables nicely and do not over power them at all.

    Olive oil, or other cooking oil to saute the veggies, and a little salt and pepper to finish rounds out the ingredient list.

    More Carrot Recipes from #OurFamilyTable

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    We are getting creative with carrots today! Here are some tasty ideas for these root vegetables.

    Creative Creations with Carrots

    • Bird’s Nest Carrot Cake Cupcakes from Hezzi-D's Books and Cooks
    • Cheesy Baked Carrot Casserole Recipe from Blogghetti
    • Chinese Jamaican Beef and Carrots from Karen's Kitchen Stories
    • Copper Penny Salad from Palatable Pastime
    • Glazed Turnips and Carrots from That Recipe
    • Honey Garlic Roasted Carrots from Jen Around the World
    • Irish Buttered Carrots (Slieve Na Mbam) from A Kitchen Hoor's Adventures
    • Maple Glazed Carrots from Art of Natural Living
    • Vegan Carrot Almond Rice Kheer from Magical Ingredients


    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

    Glazed Turnips and Carrots

    bowl of carrots and turnips with text overlay "honey glazed turnips and carrots"
    Print Recipe Pin Recipe

    Ingredients
     

    • 1 pound turnips (about 2 medium)
    • 1 pound carrots (4-5 medium)
    • 1 medium lemon
    • 1 ½ tablespoon olive oil
    • ⅔ cups chicken or vegetable broth
    • 1 teaspoon fresh thyme
    • 2 tablespoon honey
    • salt and pepper to taste

    Instructions
     

    • Peel and cut the turnips into ¾ inch cubes. Peel (or scrub) the carrots and cut into ½ inch slices. Zest the lemon using a zester or box grater and cut in half, remove seeds as needed.
    • Heat olive oil in a large skillet over medium high heat. Add turnips and carrots in a single layer (as much as possible) and cook for 4 minutes without turning.
    • Stir and continue cooking until brown on all sides, 4-5 more minutes.
    • Add broth, thyme, and lemon zest. Reduce heat to medium low, cover and cook until vegetables are soft, about 8 minutes.
    • Uncover and increase heat to medium high. Add honey and cook about one minute until the liquid begins to glaze.
    • Squeeze in the juice of half a lemon and stir it in. Add salt and pepper to taste and serve.

    Sound fabulous? Share it!

    1.7K shares

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    Until next time, happy eating!
    ~Audrey

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    Reader Interactions

    Comments

    1. Marilyn Lesniak

      December 10, 2019 at 6:17 pm

      Thank you for hosting! This is what I featured the week of 12-2 to 12-6 on my blog. On Tuesday morning were Peppermint and Chocolate Mousse Bars. Wednesday was my Grasshopper Thin Mint Cheesecake. And wrapping up the second week of Christmas baking is a decadent Cherpumple Cake. Enjoy!

      Reply
    2. Christie

      April 09, 2023 at 5:22 am

      This is a side dish I can dig into! I love both carrots and turnips.

      Reply

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