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. 

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Ingredients

Directions

  • Combine carrots and turnips in a small pot; add enough water to cover by 1 inch. Bring to a boil; generously season with salt. Reduce heat to medium and simmer until vegetables are tender but still hold their shape, 10 to 12 minutes; Drain.

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  • Meanwhile, in a bowl, whisk together vinegar and marmalade. Gradually whisk in oil; season with salt and pepper. Toss warm vegetables with dressing. Stir in mint, season with salt and pepper, and serve.

Cook's Notes

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.

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