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EatingWell
Cider-Glazed Roots with Cinnamon Walnuts
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.
Carolyn Malcoun

Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size:
about 3/4 cup Per Serving:
219 calories; protein 4.2g; carbohydrates 34.6g; dietary fiber 6.5g; sugars 24.9g; fat 8.7g; saturated fat 1.9g; cholesterol 5.1mg; vitamin a iu 12717IU; vitamin c 26.3mg; folate 120mcg; calcium 75.9mg; iron 1.4mg; magnesium 53.8mg; potassium 720.2mg; sodium 359.5mg; thiamin 0.2mg; added sugar 8g.
Exchanges:
1/2 starch, 1 vegetable, 1 other carbohydrate, 1 1/2 fat
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