Caramelized Turnips and Shallots


Roasted turnips and shallots are tossed in a vinegar-thyme glaze that has a touch of brown sugar.


  • 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


  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. 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.

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