Caramelized Turnips and Shallots

Name: Caramelized Turnips and Shallots
Ingredients: 1 3/4 pounds white turnips, peeled and cut into 2 1/2 x 1 1/2-inch pieces; 1 3/4 pounds golden turnips or rutabagas, peeled, cut into 2 1/2 x 1 1/2-inch pieces; 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

10 ingredients

12 steps

Ingredients

1 3/4 pounds white turnips, peeled and cut into 2 1/2 x 1 1/2-inch pieces
1 3/4 pounds golden turnips or rutabagas, peeled, cut into 2 1/2 x 1 1/2-inch pieces
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

Directions

1

Preheat the oven to 400F.
2

Put turnips, shallots, and oil on a rimmed baking sheet.
3

Season with salt and pepper; toss.
4

Spread in a single layer.
5

Roast until tender and golden brown, about 35 minutes.
6

Put vinegar, bay leaves, and thyme in a small saucepan.
7

Bring to a simmer; cook until reduced by about half, about 10 minutes.
8

Add sugar and 1/2 teaspoon salt; stir to dissolve.
9

Add butter, and cook over medium heat until reduced to a syrupy glaze, about 10 minutes.
10

Discard thyme.
11

Pour over roasted vegetables; toss to coat.
12

Serve immediately.