1. Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, swirl to coat skillet. Add turnips and carrots in even layer; cook without stirring until browned, about 4 minutes. Stir and continue to cook, stirring occasionally, until well browned on all sides, about 4 minutes longer. Add broth, brown sugar, salt, pepper, thyme, and lemon zest; cover skillet, reduce heat to medium-low, and simmer until vegetables are just tender, about 8 minutes.

2. Uncover, increase heat to high, and cook, stirring frequently, until liquid in skillet reduces to glaze, about 1 minute. Stir in lemon juice, transfer to serving dish, and serve immediately.

Serves 4 as a side dish