Roasted Root Vegetables with Sorghum and Cider

Roasted Root Vegetables with Sorghum and Cider Recipe
Photo: Anna Williams
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Fat 1.3 g
Satfat 0.1 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 1.2 g
Carbohydrate 15.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 205 mg
Calcium 50 mg

Ingredients

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

Preparation

1. Preheat oven to 450°.

2. 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.

3. 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.

Note:

Blackberry Farm, Walland, Tennessee,

October 2009
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