Caramelized Turnips and Shallots

• 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

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.

white turnips, golden turnips, shallots, extravirgin olive oil, salt, redwine vinegar, bay leaves, thyme, lightbrown sugar, unsalted butter

Taken from www.epicurious.com/recipes/food/views/caramelized-turnips-and-shallots-392790 (may not work)