Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Caramelized Turnips and Shallots 3.4 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print