Ingredients

• 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

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Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.