By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
112 cal · 30 min
Honey Glazed Turnips
Recipe GLPR05ed23751d3d65
Medium turnips are peeled, cut into bite-sized pieces, and cooked in a simple honey and oil glaze until tender and beautifully caramelized. This classic side dish is naturally sweet with a golden, glossy finish. Ready in about 20 minutes.
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Ingredients
3 medium turnips (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes or slices
2 tablespoons honey
2 tablespoons canola oil
1/4 cup water
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Directions
Rinse the turnips under cool running water and pat dry. Peel away the skin with a sharp vegetable peeler or knife, removing any tough outer layer. Cut the peeled turnips into uniform 1/2-inch cubes or slices.
Pour the honey, canola oil, and water into a medium saucepan. Set the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to blend the ingredients.
Add the prepared turnips to the boiling liquid along with the salt and black pepper. Stir well to coat all pieces. Return the mixture to a boil, then cover the saucepan with a lid.
Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover and cook for about 10 minutes, until the turnips begin to soften.
Remove the lid and continue cooking for another 8 to 10 minutes, stirring occasionally. The liquid will reduce and thicken into a glaze, coating the turnips. They are done when fork-tender and the glaze is golden and glossy.
Transfer to a serving dish and serve warm. Taste and adjust seasoning with additional salt and pepper if desired.
Comments
Turnips are reliably stocked at every major Charlotte chain year-round, and the other ingredients are pantry staples, so no special trips required. The cost per serving is under $1—turnips run $0.50–0.75 per pound, honey and oil are minimal—making this genuinely affordable. The stated 30 minutes is honest if you're comfortable with a knife; expect 5 minutes prep and 20–25 simmering, which is realistic and doesn't demand constant attention. This reheats well, though the glaze may thicken; it's a solid side dish for a family dinner but not a centerpiece, and works especially well alongside pork or chicken in the fall when local turnips peak.
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