Sorghum—also known as sorghum molasses—is the distinctive, syrupy by-product of sorghum grain. Look for it in specialty stores and gourmet grocers, or substitute molasses.
1 cup pearl onions, peeled
16 baby carrots, peeled and cut in half lengthwise (about 1 pound)
12 baby turnips, peeled and cut in half lengthwise (about 1 pound)
2 teaspoons canola oil
2 tablespoons sorghum
2 tablespoons cider vinegar
1 tablespoon chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 450°.
Place onions, carrots, and turnips on a jelly-roll pan. Drizzle with canola oil, and toss gently to coat. Bake at 450° for 15 minutes.
Combine sorghum and vinegar. Drizzle half of sorghum mixture over carrot mixture, and toss gently to coat. Bake an additional 15 minutes or until vegetables are tender. Drizzle with remaining sorghum mixture. Sprinkle evenly with chopped fresh chives, salt, and freshly ground black pepper.
So I'll admit upfront I didn't follow this recipe to a T - basically I found lovely baby turnips at the farmer's market and was looking for a way to prepare them. So using the sauce (although I used agave nectar instead of sorghum), I used a different mix of winter veggies: turnips, butternut squash, brussel sprouts. The flavor combination was quite nice - sweet but not too sweet. The only thing I'd do different would be is to cook the turnips first and longer - they took longer than the squash or the sprouts.
I made this dish for my in-laws for Christmas dinner last year. Everyone loved it-I could not find baby turnips, and my only option were the purple top turnips. Knowing how strong their flavor is, I used half the amount called for in the recipe, and instead used 1/4 sweet potatoes and 1/4 parsnips to replace them. Other than that, the recipe turned out great!
Test drove this recipe with my family tonight to determine Thanksgiving dinner approval. I used molasses and the sauce was excellent. I found only purple top turnips and quarted them. The pearl onions and carrots were outstanding! The flavor and texture were delicious. The turnips, however, held an overbearing earthy flavor my family didn't care for. I'm still learning so am curious, do the baby turnips round out better than the purples? The family enjoyed this recipe enough; I will serve this with another veggie (likely a squash) in place of turnips.
This was a decent recipe, and while I rated it low, I will make it again. First, I had such difficulty finding all of the ingredients at my giant so I had to improvise. I bought a 'bunch of carrots' which looked skinnier than the normal carrots. Then I could only find purple top turnips so I used those and cut them in eighths. Finally, I found frozen small onions and thawed them. It was easy to make, 15 and 15. I didn't want to buy sorghum so I just used the molasses I had on hand. Let me say that I hate carrots that are warm and soft, I am normally a raw carrot person. However, I thought these were pretty good. In fact, the onions also turned out well. I think we are just not turnip people because they were just ok. So I would try to make this again but only with carrots and onions, possibly substituting something else for the turnips.
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