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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.
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Ingredients
For 6 Serving(s)
medley-of-brussels-sprouts-turnips-and-beets-with-
- 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
Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts Directions
- 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.