Roasted Root Vegetables with Sorghum and Cider

Roasted Root Vegetables with Sorghum and Cider
Photo by Anna Williams

Ingredients

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

View full recipe at My Recipes

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