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.

　　

Ingredients

makes 4 servings

　　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

　　

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.

　　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.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.