• 95minutes
  • 219calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 pounds assorted root vegetables, peeled (see Tip) and cut into 1-inch pieces

  2. 1 cup apple cider

  3. 1/4 cup dark brown sugar

  4. 1/2 teaspoon salt, plus more to taste

  5. 1/4 teaspoon freshly ground pepper

  6. 1/2 cup chopped walnuts

  7. 1 tablespoon butter

  8. 1/8 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  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.

  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.

  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.

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


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