Lemon-Thyme Glazed Turnips and Carrots | America's Test Kitchen

Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 pound white turnips , peeled and cut into 3/4-inch cubes (about 2 cups)
• 3 medium carrots (about 9 ounces), peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias
• 2/3 cup low-sodium chicken broth or vegetable broth
• 1 1/2 tablespoons packed brown sugar
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice