Honey Glazed Radishes and Turnips

(serves 8)

2 Tbsp. margarine or butter
1 large shallot, finely chopped
1 1/2 lbs. radishes, trimmed and cut in half (or quarters if large)
1 1/2 lbs. small turnips, trimmed, peeled, and each cut into 8 wedges
1/3 c. water
1/4 c. lower-sodium chicken broth
1 Tbsp. honey
Salt
Pepper
1 Tbsp. thinly sliced fresh mint leaves, plus whole leaves for garnish
1 Tbsp. finely chopped fresh chives

In 12-inch skillet, melt margarine on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes.

Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving dish and garnish with mint leaves.

Recipe from Good Housekeeping

Nutrition information per serving:

Calories 70
Total fat 3g
Saturated fat 1g
Cholesterol 0mg
Sodium 190mg
Carbs 10g
Dietary fiber 3g
Protein 1g