Ingredients

serves 12

　　1 3/4 pounds white turnips, peeled and cut into 2 1/2 × 1 1/2-inch pieces

　　1 3/4 pounds golden turnips or rutabagas, peeled, cut into 2 1/2 × 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

　　

Step 1

Preheat the oven to 400°F. 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.

　　

Step 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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.