Brussels Sprout, Beet & Squash Medley

4 medium size beets, tops trimmed (may use 8-10 smaller beets)
1 1/2 lbs Brussels sprouts, halved length
1 1/4 lbs winter squash, or yams
1/3 cup minced shallots or onions
1/3 cup hazelnuts, finely chopped
1 Tbsp fresh thyme, finely chopped
3 garlic cloves, minced
1 lemon, juiced
1 tsp of honey
salt to taste

Preheat oven to 350˚F. Wrap beets in foil or place in a covered baking dish; bake until tender when pierced with a knife, about 1 hour. Cool. Peel; cut each beet in to 6-8 wedges. Cut the squash or yams into cubes and bake in the same way as the beets until just tender. Steam Brussels sprouts in a saucepan until crisp-tender, about 6 minutes. In a sauce pan place the honey, crushed garlic, shallots and lemon juice and sauté until the shallots are tender add the chopped hazelnuts and continue to lightly sauté for about 3 minutes. Mix all the vegetables together and in a serving dish or platter and toss with the hazelnuts mixture. Toss in the thyme. Serve hot or chilled.