Honey Dill Glazed Turnips & Carrots

Wednesday 12 December 2018

We are great lovers of vegetables in this house.  I think I probably serve two different vegetables with every main meal that I serve in this house.  I have always been like that.  Carrots are a real favourite as are turnips or swede.  If  I can do them together, its even better.  

These make  a wonderful dish for the holidays as they go with just about everything.  In fact I can't think of a protein that they wouldn't work well with! 

They are great for holiday meals or any type of entertaining because they are a little bit more special than just plain boiled vegetables  . . .

Being lightly glazed with some butter and honey, then flavoured with dill . . .  these arrive at the table glistening like jewels.

Carrots tend to be a bit sweet anyways, and although turnips can be somewhat bitter, this treatment turns them into something really special.

Did you know that snub nosed carrots tend to be sweeter?  Its true.  They are sweeter than long pointy ones. I'm not sure why that is, only that it is.

The turnips used here are the smaller white ones with the tender skins, not the hard orange ones which are rutabaga or swede.  These are turnips which have a white skin with a purple flush of colour at the stem end.

I like to use medium to small one, no larger than a medium sized tomato.  These are the best ones.  Much larger than that, you run the risk of them being a bit woody.

Yield: 4

Honey Dill Glazed Turnips & Carrots

prep time: 10 minscook time: 20 minstotal time: 30 mins
This makes a delicious side dish for the holidays.  You can easily double the quantities to serve more.


1/2 pound carrots, peeled and cut into sticks
1/2 pound smallish turnips, peeled and halved
1 1/2 TBS butter
1 tsp chopped fresh dill weed or  1/2 tsp dried dill weed
1 TBS liquid honey
salt and black pepper to taste


Cover the vegetables with cold lightly salted water. Bring to
 the boil and cook until crispy tender (about 10 to 15 minutes).  Drain
well. Melt the butter along with the honey in a skillet.  Add the
carrots and turnips, seasoning to taste and sprinkling with the
dill weed.  Cook, stirring frequently until glazed and starting to
caramelise a bit at the edges.  Serve immediately.

 - You can quite easily make these ahead, by cooking as above, then
transfer to a covered dish and refrigerate, reheating them gently until
well heated through when you want to serve them.
Created using The Recipes Generator 

The flavours of dill and honey compliment these vegetables perfectly.  I would serve these with any roasted meats or fish, along with some green beans and maybe roasted potatoes.   These make a most deserving side dish for the holidays!  Bon Appetit! 


  1. Marie, I grew up in the South eating turnip greens, as well as collards, but they're impossible to find out here in Washington state. But your carrots with honey and parsley is a favorite!

    1. Oh, I love any kind of green Jo! What a shame you can't find them where you are! I know what it is like to miss things you love to eat however. That longing for them never quite goes away! Happy Christmas! xo

  2. Hi Marie, our family always has a spiral cut Ham for Christmas dinner (I usually do it in the slow cooker). I think this would be a super side dish to serve with it! We always have a mashed potato dish that I make with turnip that everyone loves, however you can't actually pick out the individual taste of turnip, it all blends together with the potato, butter and cream. But this would be outstanding with the individual tastes of carrot & turnip enhanced with the honey and dill! I love dill on carrots, never thought to use on turnips however. Sounds like a wonderful idea! Thank you so much for this very timely post Marie! Take care, Mary

    1. Oh, I do miss spiral cut hams. No such thing over here. I wish! My mom always made mashed turnips and potatoes. Love LOVED them! You are so welcome Mary! xo

  3. I should buy turnip more often!I have some now but that's a fluke..love it mashed w/ potato too!

    1. It is a very underrated vegetable Monique! I love them! And potatoes too! xo

  4. I*ve pencilled these in to add to my veggies to be served with the roast turkey crown on Christmas Eve. They sound really delicious. I'm already doing your caramelized parsnips, your green beans with lemon and thyme, your sauteed brussel sprouts with pancetta, your stuffing and roasties.. It's going to be like having you in the kitchen with me. ♥

    1. I really like that idea Marie! Happy to be a part of your holiday celebrations! xo


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