Shop Command Performance | Jamie Gwen's Recipes | HSN Cookbook | Print Friendly Version

1 pound turnips, peeled and cut into half inch rings
1 pound carrots, peeled and cut into half inch rings
4 tablespoons unsalted butter
4 tablespoons brown sugar
salt & pepper, to taste

1. Steam the carrots and turnips until tender.
   
   
2. Melt the butter in a large skillet.
   
   
3. Add the brown sugar and mix well.
   
   
4. To finish the ribs, preheat the grill to high. Brush the Espresso BBQ Sauce on both sides of the ribs and grill until the ribs are glazed, about 10 minutes, turning once.
   
   
5. Add the vegetables and cook gently for about 5 minutes, stirring often, until well glazed. Season with salt and pepper.