Cider-Glazed Roots with Cinnamon Walnuts

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

Serves Prep Time Total Time
6 30 min 1 hr 35 min

Directions

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

Cooking Instruction

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.


Nutrition

  • 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