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Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts

Prep time
1 1⁄2 hours
Side dishes | Vegetables | Salads
Special Diets
Adapted from Bon Apetit


This colorful combination of autumnal vegetables is a delicious opportunity to experience the beauty a Wisconsin harvest has to offer, with your eyes as well as your taste buds.


4 medium gold beets, tops trimmed
1 1⁄2 lbBrussels sprouts, halved lengthwise
1 1⁄4 lbturnips, peeled, cut into eighths
6 Tunsalted butter
1⁄3 cshallots, minced
1⁄3 chazelnuts, finely chopped
3 tbspfresh thyme, chopped
3 large garlic cloves, minced


Preheat oven to 375º. Wrap beets in foil and bake about 1 hour, 45 minutes or until tender to the center. Cool in ice water, drain and peel. Cut each beet into eighths. Boil Brussels sprouts in salted water about 6 minutes or until crisply tender. Transfer to ice water to cool. Place turnips in boiling water for about 7 minutes or until crisply tender, drain, chill in ice water. Over medium heat melt butter and sauté shallots and hazelnuts about 7 minutes or until nuts start to begin to turn golden. Add thyme and garlic. Continue sautéing until nuts are browned. Add cooled Brussels sprouts, beets and turnips; cover and simmer until thoroughly heated, stirring occasionally. Salt and pepper to taste.