Wednesday, November 12, 2008

Cider-Glazed Roots with Cinnamon Pecans

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.

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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.

Recipe adapted from Eating Well Magazine

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