Roasted Root Vegetables with Sorghum and Cider

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

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Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 1.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.2g
  • Carbohydrate: 15.9g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 205mg
  • Calcium: 50mg


  • 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


  1. 1. Preheat oven to 450°.
  2. 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. 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.
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