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Ingredients
- 4 med -size golden brown beets, tops trimmed
- 1 1/2 lb Brussels sprouts, halved lengthwise
- 1 1/4 lb Turnips, peeled, each cut into 8 wedges
- 6 Tbsp. Unsalted butter
- 1/3 c. Chopped shallots
- 1/3 c. Finely minced hazelnuts
- 3 Tbsp. Minced fresh thyme
- 3 lrg Garlic cloves, chopped
Directions
- Preheat oven to 375F. Wrap beets in foil; bake till center is tender when pierced with knife, about 1 hour 45 min. Cold. Peel; cut each beet into 8 wedges.
- Cook brussels sprouts in pot of boiling salted water till crisp-tender, about 6 min. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cold. Drain. Add in turnips to pot; boil till crisp-tender, about 7 min. Drain. Transfer to bowl of ice water; cold.
- Drain. (Can be made 1 day ahead. Cover; chill.)
- Heat butter in heavy large deep skillet over medium-high heat. Add in shallots and hazelnuts; saute/fry till nuts begin to brown, about 3 min. Add in thyme and garlic; saute/fry till nuts are golden brown, about 2 min. Add in all vegetables; cover and cook till heated through, stirring occasionally, about 5 min. Season with salt and pepper. Transfer to bowl and serve.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1226g | |
| Calories 1152 | |
| Calories from Fat 717 | 62% |
| Total Fat 82.24g | 103% |
| Saturated Fat 45.0g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 476mg | 20% |
| Potassium 3586mg | 102% |
| Total Carbs 96.41g | 26% |
| Dietary Fiber 33.9g | 113% |
| Sugars 31.74g | 21% |
| Protein 29.64g | 47% |
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