Alanna's Turnips and Carrots - Wow!

Any time I need a new or different vegetable recipe, the first place I go is Alanna's A Veggie Venture. This time I wasn't even looking for a turnip recipe, but this one caught my eye, since I had turnips in the fridge. The main reason I tried it was because of the cute photo of the two 7-year-olds enjoying it. I figured if 7-year-olds liked it, I probably would too. I made just a little bit - it's only Don and me - and we ate all of it. So the amounts below reflect what I made; if you want Alanna's original recipe, go here. I don't have a picture because I've misplaced my camera! Ack!

Alanna's Glazed Turnips and Carrots

1 large turnip, peeled and trimmed and cut in 3/4" cubes
1 1/2 cups baby carrots, sliced at various angles - try to make them about the same size as the turnips
2 tsp butter
1 tablespoon brown sugar
1/3 cup chicken broth
1/2 teaspoon lemon zest
1 tsp lemon juice

In a large nonstick skillet with a cover, melt the butter. When it's melted, swirl to coat. Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, and lemon zest and stir to coat. Cover, reduce heat to medium and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to high. Let cook, stirring frequently until liquid cooks down to a glaze. This only takes a minute or two. Stir in lemon juice and serve immediately. Serves 2