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.
Nutirion Profile: Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat
||1 hr 35 min
- 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.
- Serving: Per serving
- Calories: 219
- Carbohydrates: 34g
- Fat: 9g
- Protein: 4g
- Dietary Fiber: 7g
- Saturated Fat: 2g
- Monounsaturated Fat: 1g
- Cholesterol: 5mg
- Potassium: 730mg
- Sodium: 362mg
- Exchanges: 1/2 starch, 1 vegetable, 1 carbohydrate (other), 1 1/2 fat
- Carbohydrate Servings: 2
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