Honey-Balsamic-Thyme Roasted Turnips with Red Onion

Young tender turnips (you don't need to peel the little young, thin-skinned ones, but if all you can find is the bigger ones, peel them)

Balsamic vinegar
Honey
Olive oil (regular, not extra-virgin)
Fresh thyme, several sprigs

Kosher salt
Freshly ground black pepper

1-2 red onions

Fresh thyme for garnish

Wash turnips and cut tops and ends off. Roughly chop into approximately half-inch-sized dice. They don't need to look perfect, but they roast more evenly if the pieces are around the same size. Put in bowl.

Drizzle into bowl some balsamic vinegar, some honey, and some olive oil. You don't need much.  Toss well. Strip the little leaves off some of the sprigs of thyme, into the bowl. Sprinkle with kosher salt and freshly ground black pepper and toss again.

For the red onions, cut off the very tops and bottoms, peel, and quarter them, leaving them in wedge-shaped quarters.

Spread turnips in a single layer on a baking sheet. Arrange onions along the edge of the pan and drizzle some olive oil over them, and sprinkle them with some kosher salt and freshly ground black pepper. Roast at 425 degrees until turnips are browned around the edges and fork-tender. Onions will get a little black along the edges - that's how they're supposed to look. During the roasting process, scrape turnips up from pan a couple of times with a spatula to keep them from sticking, and to make sure they are roasting evenly.

Garnish with the fresh thyme. This is great served with pot roast or roasted pork.