Roasted Root Vegetables with Sorghum and Cider

Ingredients

• 12 baby turnips, peeled and cut in half lengthwise (about 1 pound)
• 1 cup pearl onions, peeled
• 16 baby carrots, peeled and cut in half lengthwise (about 1 pound)
• 2 teaspoons canola oil
• 2 tablespoons cider vinegar
• 1 tablespoon chopped fresh chives
• ½ teaspoon kosher salt
• + 2 more ingredients
• • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons sorghum

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 mi...

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