Cider-Glazed Roots with Cinnamon Walnuts

1. Preheat oven to 400 degrees F.
2. 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.
3. Add root vegetables and toss to coat. Cover the baking dish with foil.
4. 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.
5. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-6 minutes.
6. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
7. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

Per serving:219 calories; 9 g fat (2 g saturated fat, 1 g mono unsaturated fat); 5 mg cholesterol; 34 g carbohydrates; 4 g protein; 7 g fiber; 362 mg sodium; 730 mg potassium

Nutrition Bonus: Vitamin A (250% daily value), Vitamin C (45% dv), Folate (30% dv), Potassium (21% dv).

Exchanges: 1/2 starch, 1 vegetable, 1 carbohydrate (other), 1 1/2 fat

Contributed by: EatingWell.com

Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.