4 bunches (about 20 small) golf-ball-size Japanese-style turnips, stems tripped to 1/4-inch, sliced in half lengthwise
1 tbsp plus 1 tsp vegetable oil
1/2 tsp kosher salt
freshly ground black pepper
1 tbsp honey
pinch of cayenne
In a medium bowl toss turnips with 1 tbsp oil, s&p.
Heat a large cast-iron pan over medium-high heat. When it is hot, add the remaining 1 tsp oil and add the turnips. Reduce the heat to medium and sear the turnips. Saute, shaking the pan frequently, until the turnips are starting to turn golden brown, especially on the cut sides, and are almost tender but still slightly firm, 8-10 minutes.
In a small bowl, combine the honey and cayenne with 1 tbsp water. Add this to the turnips and cook, tossing for another few minutes, until the turnips are tender.