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.
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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Place the carrots and turnips in a medium saucepan and just barely cover with cold water. Add a little salt and bring to a boil. Lower the heat and simmer for about 2 minutes, until the vegetables are tender but still firm. Drain and shock the vegetables in ice water.
Step 2
Melt the butter in a large skillet over low heat and stir in the honey. Add the vegetables, thyme sprigs, and about 3 tablespoons water. Raise the heat to medium and cook, stirring now and then, until the liquid becomes a light, syrupy glaze and the vegetables begin to brown. Sprinkle in a little more water if they are browning too fast or start to look greasy. Season to taste with salt, and serve.
