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Caramelized Turnips and Shallots

  • servings: 12


  • 1 3/4 pounds white turnips, peeled and cut into pieces 2 1/2 inches by 1 1/2 inches in size
  • 1 3/4 pounds golden turnips or rutabagas, peeled, cut into pieces 2 1/2 inches by 1 1/2 inches in size
  • 10 shallots (about 10 ounces), peeled, root end intact
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 cup red-wine vinegar
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 1/4 cup packed light-brown sugar
  • 3 tablespoons unsalted butter


  1. Step 1

    Preheat oven to 400 degrees. Put turnips, shallots, and oil on a rimmed baking sheet. Season with salt and pepper; toss. Spread in a single layer. Roast until tender and golden brown, about 35 minutes.

  2. Step 2

    Put vinegar, bay leaves, and thyme in a small saucepan. Bring to a simmer; cook until reduced by about half, about 10 minutes. Add sugar and 1/2 teaspoon salt; stir to dissolve. Add butter, and cook over medium heat until reduced to a syrupy glaze, about 10 minutes. Discard thyme. Pour over roasted vegetables; toss to coat. Serve immediately.

Martha Stewart Living, November 2006