Golden Beets And Brussels Sprouts Recipes
MEDLEY OF BRUSSELS SPROUTS, TURNIPS AND BEETS WITH HAZELNUTS
Provided by Jeanne Thiel Kelley
Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Beet Turnip Fall Hazelnut Brussels Sprout Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- 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.
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