Honey-glazed Carrots and Turnips

Name: Honey-glazed Carrots and Turnips
Yield: makes 4 servings
Ingredients: 1 large or 2 small carrots, peeled, cut lengthwise and then on the bias into 1/2-inch pieces; 1 large or 2 small turnips, peeled and cut into wedges; Salt; 2 tablespoons butter; 2 tablespoons honey; 3–4 sprigs of fresh thyme

December 14, 2011

Sweet, sticky, and full of flavor, glazed carrots and turnips are the perfect complement to roast meat of any kind, although lamb comes to my mind first. This dish is also a good way to show off a favorite fancy honey, but even the plainest squeezie-bear type works well.

Cooks' Note

If you’re a fan of parsnips, feel free to throw in a couple of those as well. Simply increase the amounts of water, butter, and honey to accommodate the additional vegetable.

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