Cider-Glazed Roots with Cinnamon Walnuts

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Cider-Glazed Roots with Cinnamon Walnuts
Rating: 4.33 stars
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
total:
1 hr 35 mins
Servings:
6
Cider-Glazed Roots with Cinnamon Walnuts

Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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

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

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 10/16/2021
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