Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts

Serving size:


    • 4
    • medium gold beets, tops trimmed
    • 1 1⁄2 lb
    • Brussels sprouts, halved lengthwise
    • 1 1⁄4 lb
    • turnips, peeled, cut into eighths
    • 6 T
    • unsalted butter
    • 1⁄3 c
    • shallots, minced
    • 1⁄3 c
    • hazelnuts, finely chopped
    • 3 T
    • fresh thyme, chopped
    • 3
    • large garlic cloves, minced
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


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.

Adapted from Bon Apetit


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.


Special Diets: