Adapted from eatingwell.com.
Make-ahead tip: Cut the vegetables and prepare the cinnamon walnuts (step 4) the day before.
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces
NOTE: If you are using parsnips, be sure to remove the woody core.
1 cup apple cider
1/4 cup good quality balsamic vinegar (be sure it's a nice, thick one)
1/2 tsp sea salt, plus more to taste
1/4 tsp freshly ground black pepper
1/2 cup chopped walnuts
1 Tbsp grass-fed butter
3/4 tsp ground cinnamon, divided
- Preheat oven to 400 degrees F.
- Whisk cider, vinegar, 1/4 tsp cinnamon, 1/2 tsp salt, and pepper in a 9x13 baking dish. 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 about every 20 minutes, until the vegetables are glazed and tender, about 1 more hour.
- While vegetable cook, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until lightly toasted, about 2-6 minutes. Remove from heat. Add butter, 1/8 tsp cinnamon, and a pinch of salt. Stir until the butter melts and nuts are coated. Transfer to a plate and let cool in a single layer.
- To serve, place vegetables in a serving dish and sprinkle with the cinnamon walnuts.