Cider-Glazed Root Vegatables with Cinnamon Walnuts

The holidays are meant to be times of happiness, togetherness, and celebration. However, these special times are often centered on food (but who’s complaining?) These gatherings don’t have to be diet-breaking binge-eating events. By creating healthy dishes such as these cider-glazed root vegetables, we can stick to seasonal foods and flavors without tipping the scales.

Root vegetables are loaded with phytonutrients to keep our brains sharp and our immune systems strong. They are also loaded with Vitamin C, Vitamin A, and potassium!

Even the pickiest of eaters at your Thanksgiving feast will enjoy this delicious dish!

INGREDIENTS

  •             3 lbs assorted root vegetables, peeled and cut into 1-in pieces (I like carrots, beets, parsnips, sweet potatoes and onions!)
  •             1 cup all natural apple cider
  •             1/4 cup dark brown sugar (or grade B Maple syrup)
  •             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

 

PREPARATION

  • 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 (or syrup), 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.       
  • Serve and ENJOY!

Serves 6-8 people

          

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