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If you ask me, turnips deserve way more love than they get.
These brown sugar glazed turnips are a side dish that turns the humble root vegetable into something special. The natural earthiness of turnips meets the warmth of brown sugar, creating a taste that’s both familiar and unexpected.
They’re cooked until tender, then glazed with a simple mix of butter and brown sugar that brings out their natural sweetness. A pinch of salt ties everything together, making each bite just right.
It’s a no-fuss recipe that might just change your mind about turnips, perfect for cold weather dinners when you want something comforting on your plate.
Why You’ll Love These Glazed Turnips
- Quick side dish – Ready in just 30 minutes, these glazed turnips are perfect for busy weeknight dinners when you need something special but don’t have hours to spend in the kitchen.
- Budget-friendly vegetables – Turnips are an affordable root vegetable that often gets overlooked, but this recipe turns them into a delicious side dish that tastes much fancier than its humble ingredients suggest.
- Simple ingredients – Most of these ingredients are pantry staples, and you’ll only need to pick up fresh turnips and parsley from the produce section.
- Perfect balance of flavors – The combination of brown sugar, citrus, and mustard creates a perfect sweet-tangy glaze that makes these turnips irresistible, even to people who usually skip their vegetables.
What Kind of Turnips Should I Use?
For this glazed turnip recipe, small red turnips (also known as scarlet turnips) are the star of the show, but you can actually use any young, fresh turnips you find at your market. The smaller turnips tend to be sweeter and more tender than their larger counterparts, which can sometimes be woody and bitter. When shopping, look for turnips that feel heavy for their size and have smooth, unblemished skin – if the greens are still attached, they should look fresh and crisp. If you can’t find red turnips, white turnips work just as well, just make sure to pick ones that are about 2-3 inches in diameter for the best flavor and texture.
Options for Substitutions
This recipe can be adapted with several easy swaps if you need to make changes:
- Red turnips: You can use white turnips instead of red ones, or try this glaze on other root vegetables like parsnips, carrots, or rutabaga. Just keep the pieces similar in size for even cooking.
- Raw cane sugar: Regular brown sugar works perfectly here, or try coconut sugar for a slightly different flavor. If using brown sugar, reduce the molasses to 1/2 tablespoon since brown sugar already contains molasses.
- Orange juice: No fresh oranges? Use store-bought orange juice, or try apple juice mixed with a splash of lemon juice for a similar sweet-tart balance.
- Mustard powder: You can swap this with 1 teaspoon of prepared Dijon mustard – just reduce the liquid ingredients slightly to compensate.
- White pepper: Black pepper works just fine here – the main difference will be that you might see the black specks in the glaze.
- Fresh parsley: Try dried parsley (use 2 teaspoons instead of 2 tablespoons) or swap with fresh chives or dill for a different flavor profile.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking turnips is preventing them from becoming bitter and mushy – the secret is to avoid overcooking them and to remove any woody parts from larger turnips before cutting.
A common mistake is skipping the step of parboiling the turnips in salted water first, which helps remove any bitter taste and ensures they’ll be tender enough to absorb the sweet glaze.
The glaze itself can burn quickly due to the sugar content, so keep a close eye on the pan and stir frequently once you add the brown sugar mixture – if the glaze starts to thicken too much, simply add a splash more orange juice to thin it out.
For the best flavor balance, taste and adjust the seasoning before serving, as turnips can vary in their natural sweetness and may need a little extra salt to complement the sugar glaze.
What to Serve With Glazed Turnips?
These sweet and tangy glazed turnips make a perfect side dish for roasted meats like pork tenderloin, ham, or a simple roast chicken. The brown sugar glaze pairs really nicely with other hearty fall or winter dishes – I love serving them alongside a perfectly cooked steak or some grilled sausages. Since turnips have such a nice balance of sweet and savory flavors in this recipe, they work well with simple grain dishes like wild rice or quinoa that can soak up any extra glaze. To round out the meal, add some green vegetables like roasted Brussels sprouts or steamed broccoli for color and nutrition.
Storage Instructions
Keep Fresh: These sweet and tangy turnips can stay in the fridge for up to 4 days when placed in an airtight container. The glaze might settle at the bottom, but don’t worry – just give them a quick toss before serving to redistribute those yummy flavors.
Make Ahead: Want to prep these turnips in advance? You can peel and cut them up to 24 hours ahead – just keep them submerged in cold water in the fridge. When you’re ready to cook, drain and pat them dry before glazing. The glaze itself can also be made a day ahead and stored separately.
Warm Up: To enjoy leftover glazed turnips, simply pop them in a skillet over medium-low heat for about 5 minutes, stirring occasionally. You can also microwave them, but the stovetop method helps maintain their nice glaze coating better. Add a splash of orange juice if they seem a bit dry.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 5-10 g
- Fat: 5-10 g
- Carbohydrates: 170-180 g
Ingredients
- 2 pounds small red turnips, cut into quarters
- 1 lemon, cut in half
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon mustard powder
- 1 tablespoon molasses
- 1/4 cup orange juice, freshly squeezed
- 1/2 cup raw cane sugar
- 1/4 teaspoon kosher salt, with more for taste if required
- Freshly ground white pepper
Step 1: Prepare the Ingredients
Start by quartering 2 pounds of small red scarlet turnips, ensuring they are cut into even pieces for uniform cooking.
Halve 1 lemon and set it aside for later use.
Step 2: Make the Glaze Mixture
In a mixing bowl, combine 1 tablespoon of molasses, 1/4 cup of fresh orange juice, 1/2 cup of raw cane sugar, 1 teaspoon of mustard powder, and 1/4 teaspoon of kosher salt.
Stir the mixture well until the sugar is completely dissolved, forming a smooth glaze.
Step 3: Cook the Turnips
Place the quartered turnips in a large skillet.
Pour the prepared glaze mixture over the turnips, ensuring they are evenly coated.
Squeeze the juice from the halved lemon directly into the skillet and add the lemon halves as well.
The lemon halves will infuse additional flavor as the turnips cook.
Step 4: Simmer Until Tender
Cook the turnips over medium heat, stirring occasionally to prevent them from sticking to the skillet.
Continue cooking for 15-20 minutes until the turnips become tender and the glaze thickens to a glossy coating.
Step 5: Finish with Fresh Parsley
Once the turnips are cooked to the desired tenderness, remove the skillet from the heat.
Stir in 2 tablespoons of chopped fresh parsley, adding a burst of freshness to the dish.
Step 6: Season and Serve
Taste the turnips and season with additional kosher salt and freshly ground white pepper to your liking.
Serve warm as a flavorful side dish, showcasing the delightful blend of sweet, tangy, and savory flavors.