Options

Format:
Include:
PRINT
See more
Photo: Anna Williams Photo by: Photo: Anna Williams

Roasted Root Vegetables with Sorghum and Cider

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.

Cooking Light OCTOBER 2009

  • Yield: 8 servings (serving size: 1/2 cup)

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.

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
advertisement

Go to full version of

Roasted Root Vegetables with Sorghum and Cider recipe

advertisement