Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Caramelized Turnips and Shallots 3.4 (9) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 Roasted turnips and shallots are tossed in a vinegar-thyme glaze that has a touch of brown sugar. Ingredients 1 ¾ pounds white turnips, peeled and cut into pieces 2 ½ inches by 1 ½ inches in size 1 ¾ pounds golden turnips or rutabagas, peeled, cut into pieces 2 ½ inches by 1 ½ 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 ¾ cup red-wine vinegar 2 bay leaves 6 sprigs fresh thyme ¼ cup packed light-brown sugar 3 tablespoons unsalted butter Directions 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. 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. Print