"Wonderful" Glazed Turnips & Carrots ♥

Wonderful Glazed Turnips & Carrots, another Weeknight Easy recipe ♥ AVeggieVenture.com, simple winter root vegetables. These girls call them wonderful! Rave reviews!
Glazed winter root vegetables, simple cubes of turnip and carrot in a slightly sweet glaze. Weeknight easy and yes, kid friendly!

Imagine a pair of seven-year olds, they're BFFs – for the uninitiated, that's Best Friends Forever – my back-door neighbor who appears on A Veggie Venture on occasion and her best friend. Talk about adventurous! Both were willing to spear still-cooking turnips and carrots straight from the skillet. They flashed big smiles and pronounced them "good". And then, after another bite? They exclaimed, "These are wonderful!"

I snapped a quick photo and sent the girls home with a container for supper. But I was sorry to see it go! These cubes of turnip and carrot are really good, slightly but not too sweet with brown sugar, slightly but not too bright with lemon. I will totally do these again, they're already on the menu for over Christmas. And the color is so festive, completely unusual for turnips.

MY FRIDGE, THE ROOT CELLAR If there's ever a reason to stock up on turnips, it's that they keep for weeks. The ones I cooked here had been buried in the vegetable bin in the fridge for seven weeks. They were still firm and smooth and in great shape.

UPDATE I made these a second time, this time with turnips, golden carrots and celeriac to serve with ham for our Christmas Dinner. They were just as delicious but I missed the strong color contrast between the white turnips and bright orange carrots.

"Very good recipe; a keeper!" ~ SamC
"Wow, this was indeed wonderful!" ~ Anonymous


Hands-on time: 10 minutes up-front, then occasional attention until done
Time to table: about 30 minutes
Serves 4

1 1/2 tablespoons butter

1 pound white turnips, trimmed, peeled, cut in 3/4" cubes
2 large carrots, trimmed, peeled, the fatter end sliced in half lengthwise, then cut in 1/2-inch thick slices on the diagonal

2/3 cup chicken broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves, optional
1 teaspoon lemon zest (don't skip this)

Squeeze of lemon juice (just a teaspoon)

In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it's melted, swirl to coat. (If you start this while prepping the vegetables like I do, I'd recommend melting the butter on MEDIUM, so you don't brown and then scorch the butter like I did. Turn down the heat until you're ready, then turn to medium high.) Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest (I prepped these while the veggies were cooking) and stir to coat. Cover, reduce heat to MEDIUM LOW (I left on MEDIUM HIGH) and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes. Stir in lemon juice and serve immediately.

TURNIPS, NOT RUTABAGAS The inspiring recipe is most specific on this count. You want to use white, purple-topped turnips here, not rutabagas.
SALT You'll need to add salt only if using unsalty homemade chicken stock.

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright Kitchen Parade 2007 & 2015
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Did your turnip recipe the other night, ate the entire thing at one sitting.

  2. Those girls are so cute! And they like turnips, too? Maybe they've had a good teacher. ; - 0

  3. Alanna, these look wonderful. I've tried your creamed turnips, now I have to try this!

  4. I can't believe you got a pair of 7 y.o. to even try a vegetable! Personally, I love cooked turnips and pairing them with carrots is a great idea. Thanks for the recipe Alanna!

  5. You're doing a great job, Alanna, teaching children about proper food!! Good girl;)

  6. Cute photo, and it sounds delicious!

  7. I don't eat enough turnips, probably because I'm not sure how to prepare them. These look good!!

  8. BFF, that's the life and a friend like you to show the turnip way!
    Tried the mac and squash and it is grand!

  9. Very cute! Hi there, BFFs!

  10. I just had some of your turnips. Very good recipe; a keeper! They would go nicely with BBQ.

  11. Wow, this was indeed wonderful!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna