Boistfort Valley Farm
Community Supported Recipe Box

Medley of Brussels Sprouts, Turnips & Beets with Hazelnuts

You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red.


  • 2 medium-size golden beets, tops trimmed
  • 3/4 pound Brussels sprouts, halved lengthwise
  • 2/3 pound turnips, peeled, each cut into 8 wedges
  • 3 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 2 Tbsp finely chopped hazelnuts
  • 1 Tbsp chopped fresh thyme
  • 2 large garlic cloves, minced


dish: side
season: fall

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 sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Can be made 1 day ahead. Cover; chill.)

Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.

adapted from Bon Appétit, November 1999, by Jeanne Thiel Kelley