I used all butternut squash for this recipe, but you can use any root vegetable mixture that you wish. The squash became tender and almost creamy with a deep carmalization from the added sugar. The cinnamon pecans added the perfect crunch and a hint of rich butter.
While this was cooking I heated and ate a black bean burger with red pepper relish.
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces
1/2 cup apple cider
1/4 cup dark brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts
1 tablespoon butter
1/8 teaspoon ground cinnamon
1. Preheat oven to 450°F.
2. 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.
3. Bake for 60-70 minutes, stirring every 20 minutes or so, until the vegetables are glazed and tender.
4. Meanwhile, place nuts, butter, and cinnamon in a small glass bowl and microwave 30 seconds. Stir to toss. Sprinkle vegetables with the cinnamon pecans.