Paleo Root Vegetables

These were a big hit with everyone!  I would have added in a few shallots to mix up the flavors a bit but we used parsnips, turnips and butternut squash (yeah, I know, not really a root but it added a different color and flavor to the dish).

Ingredients:

• 3 lbs assorted root vegetables, peeled and diced
• 1 c apple cider (no added sugar)
• 3 tbsp Ghee or butter, melted
• 1/2 cup of chopped walnuts
• 1/2 cup of chopped pecans
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp ground cinnamon

Directions:

1. Preheat oven to 400 degrees.
2. Mix together cider, 2 Tbsp coconut butter, salt and pepper in a bowl.
3. Add root vegetables, mixing until coated. 
4. Transfer to a baking dish
5. Bake 20 minutes, uncover and stir vegetables. Leave uncovered and continue cooking, stirring every 20 minutes until the vegetables are tender – about 1 hour more.
6. While the vegetables are cooking, place the nuts in a cast iron skillet and cook over low heat, stirring frequently to avoid scorching walnuts. 
7. Remove from heat and add Ghee or butter, cinnamon and, if desired, a pinch of salt. 
8. Stir until walnuts are coated. 
9. Spread on a plate or cookie sheet to allow walnuts to cool slightly. 
10. When vegetables are finished, transfer to serving dish and sprinkle with the cinnamon nuts.