Medley of Brussels Sprouts, Turnips and Beets with Hazelnuts

• 4 medium-size golden beets, tops trimmed
• 1 1/2 pounds brussels sprouts, halved lengthwise
• 1 1/4 pounds turnips, peeled, each cut into 8 wedges
• 6 tablespoons (3/4 stick) unsalted butter
• 1/3 cup minced shallots
• 1/3 cup finely chopped hazelnuts
• 3 tablespoons chopped fresh thyme
• 3 large garlic cloves, minced

1. Preheat oven to 375F.
2. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes.
3. Cool.
4. Peel; cut each beet into 8 wedges.
5. Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes.
6. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool.
7. Drain.
8. Add turnips to pot; boil until crisp-tender, about 7 minutes.
9. Drain.
10. Transfer to bowl of ice water; cool.
11. Drain.
12. (Can be made 1 day ahead.
13. Cover; chill.)
14. Melt butter in heavy large deep skillet over medium-high heat.
15. Add shallots and hazelnuts; saute until nuts begin to brown, about 3 minutes.
16. Add thyme and garlic; saute until nuts are golden, about 2 minutes.
17. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes.
18. Season with salt and pepper.
19. Transfer to bowl and serve.

golden beets, brussels sprouts, butter, shallots, hazelnuts, thyme, garlic

Taken from www.epicurious.com/recipes/food/views/medley-of-brussels-sprouts-turnips-and-beets-with-hazelnuts-102501 (may not work)