- 3 pounds assorted root vegetables, peeled and cut into 1-inch pieces
- 1 cup apple cider
- 1/4 cup dark brown sugar
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground pepper
- 1/2 cup chopped walnuts
- 1 tbsp butter
- 1/8 tsp ground cinnamon
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, 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, 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.