Cider-Glazed Roots with Cinnamon Walnuts



Cider-Glazed Roots with Cinnamon Walnuts
Eating Well, magazine - serves 6
Wow. The vegetables become sweet from a long braise in apple cider. Then you top them off with buttery, cinnamon, scented walnuts. Wow! Wow! Wow! The downside, is these do require one hour and twenty minutes of cooking. But that is all oven time. All that is required of you is chopping a few vegetables. This is another one of those recipes, that, provided I had a second oven; I would love to make for Thanksgiving.
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces 1 cup apple cider 1/4 cup dark brown sugar (3 oz.) 1/2 teaspoon salt freshly ground black pepper 1/2 cup chopped walnuts 1 tablespoon butter 1/4 teaspoon ground cinnamon
		Root vegetables: beets, carrots, celeriac, turnips, rutabaga. If using parsnips, remove the fibrous core.
1		Preheat oven to 400°.
2	Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
3		Bake for 20 minutes. Uncover and stir vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender and most of the liquid has been absorbed, 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. Set aside.
5		Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.