Cider-Glazed Roots with Cinnamon Walnuts

I made this recipe in my pre-paleo days and it is delicious! At the time, I had a great flavored cinnamon pear balsamic from The Olive Tap. Since that flavor is no longer available, I am using a plain aged balsamic and adding a little cinnamon to the vegetable mix. For Thanksgiving, I will double the recipe, using parsnips, carrots, and turnips. Beets will work too, but will change the color of your other vegetables. See below for make-ahead tips.

Adapted from eatingwell.com.


Serves 6.

Make-ahead tip: Cut the vegetables and prepare the cinnamon walnuts (step 4) the day before.


Ingredients
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

Preparation

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. To serve, place vegetables in a serving dish and sprinkle with the cinnamon walnuts.