Roasted Root Vegetables With Sorghum And Cider

More from this source
Cooking Light


Add a comment


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

You might also like

Mustard Roasted New Potatoes
Joy The Baker
Sweet Corn And Roasted Red Pepper Potato Salad
The Year In Food
Crispy Lemony Chicken Roasted With Potatoes
The Family Dinner
Roasted Radishes
Spoon Fork Bacon
Roasted Baby Root Vegetables
Sunday Suppers
Roasted New Potatoes W/ Lemon & Thyme
Veggie Num Num
Balsamic Roasted Roots + Spinach Sauce
Sprouted Kitchen
Butter Roasted Masala Potatoes
Indian Simmer
Crispy Sweet Potato Roast
smitten kitchen
Roasted Parmesan Parsnips
Sprouted Kitchen