Tender Carrots and Turnips with Mint Dressing
Instead of the classic brown-sugar glaze, these carrots and turnips are tossed in a tangy rice-vinegar dressing; a spoonful of apricot marmalade and freshly chopped mint gets stirred in for palate-pleasing sweetness.
Look for natural baby carrots, such as the "Nantes" variety of French carrots that can sometimes be found in the bagged produce section, or smaller carrots that come by the bunch.
If using larger carrots, cut them on the bias into 2-inch-long pieces. If using larger turnips, halve or quarter them lengthwise, or slice them into 1 1/2-inch-thick wedges.