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.
Nutrition per serving may change if servings are adjusted.
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
Preheat oven to 400°F.
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.
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.
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.
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.
219 calories;9.0 g fat(2.0 g sat); 6.0 g fiber; 35.0 g carbohydrates; 4.0 g protein; 120.0 mcg folate; 5 mg cholesterol; 25.0 g sugars; 8.0 g added sugars; 12717.0 IU vitamin A; 26.0 mg vitamin C; 76.0 mg calcium; 1.0 mg iron; 359 mg sodium; 720.0 mg potassium
Vitamin A (254% daily value), Vitamin C (43% dv), Folate (30% dv)
Carbohydrate Servings: 2½
Exchanges: ½ starch, 1 vegetable, 1 other carbohydrate, 1½ fat
I made this with carrots and turnips, and it came out wonderful. The people in my party did not even recognize them as turnips, they were so sweet. Will definitely make again.
Pros: healthy, delicious
November 02, 2012
By: EatingWell User
Nice addition to my crockpot method of cooking root veggies!
Instead of baking this in the oven I put the vegetables and cider ingredients in my slow cooker on low for about 8 hours. (I did stir it a few times during the day) It came out awesome, and I didn't need to use up any of my precious oven space.
November 23, 2011
By: EatingWell User
Turnips are not people's favorite food, but this recipe is magic. I got a bunch of turnips from my local CSA and tried this recipe out along with a bag of baby carrots - pretty much to use up the veggies I had in the fridge. I reduced the butter (I used a tsp of Earth Balance) doubled the cinnamon and it was fantastic. I only had apple juice (not cider) and it worked just fine.
Cons: long time to prepare