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.

Cider-Glazed Roots with Cinnamon Walnuts Recipe

Create a Review

2 Reviews for Cider-Glazed Roots with Cinnamon Walnuts

11/02/2012

Anonymous

Recommends this recipe

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.

Comments

11/23/2011

Anonymous

Recommends this recipe

Pleasantly surprised!

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.

Pros: flavor

Comments (1)

No comments

Anonymous wrote 33 weeks 3 hours ago

Pure Heaven! I have made

Pure Heaven! I have made this recipe a number of times with different root vegetables and it always turns out fantastic. The sweetness is just right and the glaze is perfect for just about every fall vegetables. Parsnips are the best suited in my opinion (but skip regular white potatoes). It is simple to make and great for inclement weather when we will be stuck in the house anyway.