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.
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)
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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. 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.
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