Instructions: Preheat oven to 375F. 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; saute until nuts begin to brown, about 3 minutes. Add thyme and garlic; saute 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.

Makes 8 to 10 servings.

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