Cider-Glazed Roots with Cinnamon Walnuts
From EatingWell: November/December 2008
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.
- 3 pounds assorted root vegetables, peeled (see Tip) and cut into 1-inch pieces
- 1 cup apple cider
- 1/4 cup dark brown sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground pepper
- 1/2 cup chopped walnuts
- 1 tablespoon butter
- 1/8 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, 1/2 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.
Tips & Notes
- 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.
Per serving: 219 calories; 9 g fat (2 g sat, 1 g mono); 5 mg cholesterol; 34 g carbohydrates; 4 g protein; 7 g fiber; 362 mg sodium; 730 mg potassium.
Nutrition Bonus: Vitamin A (250% daily value), Vitamin C (45% dv), Folate (30% dv), Potassium (21% dv).
Carbohydrate Servings: 2
Exchanges: 1/2 starch, 1 vegetable, 1 carbohydrate (other), 1 1/2 fat
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- Ease of Preparation
- Type of Dish
- Side dish, vegetable
- Total Time
- More than 1 hour
- Preparation/ Technique
- November/December 2008