Medley of Brussels Sprouts, Turnips and Beets with Hazelnuts

1. 1

   Preheat oven to 375F.

2. 2

   Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes.

3. 3

   Cool.

4. 4

   Peel; cut each beet into 8 wedges.

5. 5

   Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes.

6. 6

   Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool.

7. 7

   Drain.

8. 8

   Add turnips to pot; boil until crisp-tender, about 7 minutes.

9. 9

   Drain.

10. 10

    Transfer to bowl of ice water; cool.

11. 11

    Drain.

12. 12

    (Can be made 1 day ahead.

13. 13

    Cover; chill.)

14. 14

    Melt butter in heavy large deep skillet over medium-high heat.

15. 15

    Add shallots and hazelnuts; saute until nuts begin to brown, about 3 minutes.

16. 16

    Add thyme and garlic; saute until nuts are golden, about 2 minutes.

17. 17

    Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes.

18. 18

    Season with salt and pepper.

19. 19

    Transfer to bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.