Glazed Carrots and Turnips

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I replaced the granulated sugar with brown sugar, doubling the amount called for. When it came time to "turn up the heat", I added another tbsp of brown sugar to the skillet. It was great - carmelized very nicely and the carrots were well cooked.

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I've never really like turnips growing up, but a friend gave me some from their garden so I decided to give them a try. I added more sugar than the recipe calls for, but all the other ingredients remained the same. Overall, the recipe was very good.

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Nice and simple, the carrots did take longer to get soft compared to the turnips, but the flavor was very nice. A great side dish.

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this is the first time I have been disappointed in a recipe from food network, turnips were soft, carrots still firm, no added flavor...just bad

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Quite easy. Good side.

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Decent. I followed recipe and still did not get the glaze. Tasted about the same as if I had just boiled them with a little butter.

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My husband couldn't stop raving about the turnips in this dish. I really haven't done many recipes using cooked turnips, having grown up eating them raw from the garden. The combination of the carrots and turnips made a colorful and very flavorful side dish. This dish will definitely be repeated at our house.

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I am always looking for something to do with turnips, as normally they are the world's most boring vegetable. This wasn't bad, although I too had trouble getting them to glaze correctly. Next time I will probably double the sugar.

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I made this a few years ago and it was great. Increased the quantities and it was really a wrong move because the recipe calls for the vegetables to be laid on a single layer and, of course, this was not possible despite a big pan (because I increased quantities so it did not glaze properly. It was still good, and everyone liked it, but did not turn out as the first time around...

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It took a little longer than 8-10 minutes for the vegetables to soften, but the end result was tasty. Even for my kids!