- 3 pounds assorted root vegetables, peeled (such as carrots, parsnips, rutabaga, and turnips) 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 degrees 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.
Makes 6 servings, about 3/4 cup each.
- Vegetables, Side Dishes
- North American