Honey Butter Roasted Carrots and Turnips

A great side dish is nothing to look up your nose to, it’s important to have vegetable dishes that people look forward to and is not just the same old thing. I love turnips, I think their bitter note pairs perfectly with the sweetness of the carrots and honey in this recipe and the fattiness of the butter rounds everything out. This is a great side dish specifically for beef because the bitter notes in the turnips echoes the taste of horseradish which goes great with beef.


Honey Butter Roasted Carrots and Turnips

4 Large Carrots, peeled and cut into thirds on the bias

6-8 Baby turnips, washed and trimmed if the stem and top and cut into quarters

2 Tbsp Butter, unsalted

1 1/2 Tsp. Kosher Salt (Windsor)

1 Tsp Freshly ground black pepper

1 Tbsp Honey

1 Tbsp Olive oil

2-3 sprigs fresh thyme

Preheat oven to 375 degrees F. Place the cut vegetables onto a parchment lined baking sheet, mix the oil, butter, honey, salt and pepper in a small bowl and pour onto the vegetables. Toss together to coat and place into the oven for 35-45 minutes stirring once to toss. Enjoy!



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