Recipe Image

Cider-Glazed Roots with Cinnamon Walnuts

  • 30 m
  • 1 h 35 m
Carolyn Malcoun
“Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.”

Ingredients

    • 3 pounds assorted root vegetables, peeled (see Tip) and cut into 1-inch pieces
    • 1 cup apple cider
    • ¼ cup dark brown sugar
    • ½ teaspoon salt, plus more to taste
    • ¼ teaspoon freshly ground pepper
    • ½ cup chopped walnuts
    • 1 tablespoon butter
    • ⅛ teaspoon ground cinnamon

Directions

  • 1 Preheat oven to 400°F.
  • 2 If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, ½ teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
  • 3 Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
  • 4 Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
  • 5 Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
  • Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
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