Looking for a delightful dish that brings the warmth of autumn to your dinner table? Look no further than our Cider Glazed Roots with Cinnamon Walnuts! This vibrant medley of roasted root vegetables, kissed with the sweet essence of apple cider and topped with crunchy, cinnamon-spiced walnuts, is not just a side dish—it's a celebration of flavors that will tantalize your taste buds. With just 40 minutes from prep to plate, this recipe is perfect for impressing guests or simply indulging in a cozy night in. Ready to elevate your culinary game? Dive into the recipe below and discover how easy it is to create this seasonal sensation!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed root vegetables (carrots, parsnips, etc.)
- 1/2 cup apple cider
- 1/4 cup walnuts, chopped
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the root vegetables. Cut them into uniform, roughly 1-inch chunks to ensure even cooking. This helps the vegetables roast uniformly and caramelize nicely.
- In a large mixing bowl, toss the chopped root vegetables with olive oil, salt, and pepper. Make sure each piece is evenly coated to promote even browning and seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20 minutes, stirring halfway through to ensure even browning.
- While vegetables are roasting, prepare the cider glaze by simmering apple cider in a small saucepan until reduced by half and slightly thickened.
- In a separate small skillet, toast chopped walnuts with cinnamon over medium heat until fragrant, about 3-4 minutes. Be careful not to burn.
- After 20 minutes of roasting, drizzle the reduced apple cider over the vegetables and return to the oven for an additional 10 minutes.
- Remove from oven when vegetables are tender and caramelized, with slightly crisp edges.
- Sprinkle the cinnamon-toasted walnuts over the glazed root vegetables just before serving for added crunch and flavor.
- Transfer to a serving dish and enjoy immediately while warm, allowing the flavors of cider, cinnamon, and roasted vegetables to shine.
Tips
- Choose Your Veggies Wisely: While carrots and parsnips are classic choices, feel free to experiment with other root vegetables like sweet potatoes or beets for added color and flavor.
- Uniform Cuts Matter: Cutting your vegetables into uniform 1-inch chunks ensures they cook evenly, allowing for that perfect caramelization and tenderness.
- Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze—who doesn’t love that?
- Monitor the Glaze: Keep an eye on the apple cider as it reduces; you want it to thicken without burning. A gentle simmer is key to achieving the right consistency.
- Toast the Walnuts Carefully: When toasting walnuts, stir frequently and watch closely to prevent them from burning. The aroma will guide you—when it smells nutty and fragrant, they’re ready!
- Serve Immediately: This dish is best enjoyed fresh out of the oven while the vegetables are warm and the walnuts are crunchy.
- Pair with Proteins: For a complete meal, consider serving this dish alongside roasted chicken or grilled fish, which will complement the sweet and savory notes of the glazed roots.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
