Ingredients

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

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Instructions

1. 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.
2. 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.)
3. 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.