Medley of Brussels Sprouts, Turnips and Beets with Hazelnuts

Ingredients

• 4 medium-size golden beets
• ¹/₃ cup finely chopped hazelnuts
• ¹/₃ cup shallots
• 6 tablespoons unsalted butter
• 1 ¼ pounds turnips
• 1 ½ pounds brussels sprouts
• 3 large garlic cloves
• + 1 more ingredients
• • 3 tablespoons fresh thyme

Preheat oven to 375°F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges. Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels ...

View full recipe at Epicurious