Glazed Carrots and Turnips

Food Network


  • 3/4 Pounds  turnips, cut into 1-inch pieces
  • 3/4 Pounds  carrots, cut into 1-inch pieces
  • 2 Teaspoons  unsalted butter
  • 1/2 Teaspoon  sugar
  •   Kosher salt and freshly ground black pepper

Very few people know that carrots are easily enhanced with a bit of sweetness and take on a glazed-like quality. This carrot recipe uses sugar to sweeten them up and is a perfect addition to your Thanksgiving meal.


Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.


This recipe was adapted from the original on


Calories per serving:

78 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 9g 14%
  • Carbs 57g 19%
  • Saturated 5g 25%
  • Fiber 16g 63%
  • Trans 0g
  • Sugars 31g
  • Protein 6g 13%
  • Cholesterol 21mg 7%
  • Sodium 464mg 19%
  • Calcium 218mg 22%
  • Magnesium 79mg 20%
  • Potassium 1,745mg 50%
  • Iron 2mg 12%
  • Zinc 2mg 12%
  • Phosphorus 214mg 31%
  • Vitamin A 57,074IU 1,141%
  • Vitamin C 92mg 153%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 39%
  • Folic Acid (B9) 116µg 29%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 46µg 58%
  • Fatty acids, total monounsaturated 2g
  • Fatty acids, total polyunsaturated 1g
See detailed nutritional info Have a question about nutritional data? Let us know.

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