Medley of Brussels sprouts, squash and beets with hazlenuts

Medley of Brussels sprouts, Squash and Beets with Hazelnuts

4 medium size beets, tops trimmed (may use 8-10 smaller beets)

1 ½ lbs Brussels sprouts, halved length

1 ¼ lbs winter squash, or yams

1/3 cup minced shallots or onions

1/3 cup hazelnuts, finely chopped

1 T fresh thyme, finely chopped

3 garlic cloves, minced

1 lemon, juiced

1 tsp of honey

salt to taste

Preparation

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.