Roasted Root Vegetables With Sorghum And Cider

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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

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