Turnips And Brussels Sprouts With Honey-Walnut Glaze

Bring a large pot of water to a boil and have ready a large bowl of ice water.

Add Brussels sprouts to boiling water and cook until tender, but still bright and crisp, about 5 minutes. Using a slotted spoon, transfer sprouts to ice water to cool.

While Brussels sprouts are cooling, add turnips to pot and bring to a boil. Cook until just tender, about 5 minutes. Transfer to ice water to cool. Drain vegetables well.

In a medium skillet over medium heat, saute walnuts in butter or oil until golden, 2 to 3 minutes. Add Brussels sprouts, turnips, and honey, and stir well.

Cover and cook over medium heat until completely heated through, about 5 minutes. (Remove cover and reduce any excess liquid by turning heat to high for a few seconds, if necessary.) Season to taste with salt and pepper.