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Roasted Root Vegetables with Sorghum and Cider Recipe

Roasted Root Vegetables with Sorghum and Cider Recipe

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Roasted Root Vegetables with Sorghum and Cider

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Ingredients:

Serving

1 cup pearl onions, peeled
16 baby carrots, peeled and cut in half lengthwise (about 1 lb)
12 baby turnips, peeled and cut in half lengthwise (about 1 lb)
2 tsp canola oil
2 tbsp sorghum
2 tbsp cider vinegar
1 tbsp chopped fresh chives
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions:

Preheat oven to 450°.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	64.91 Kcal (272 kJ)
Calories from fat	10.99 Kcal
		% Daily Value*
Total Fat	1.22g	2%
Sodium	215.89mg	9%
Potassium	287.12mg	6%
Total Carbs	12.09g	4%
Sugars	5.91g	24%
Dietary Fiber	3.44g	14%
Protein	1.68g	3%
Vitamin C	15.2mg	25%
Vitamin A	0.6mg	19%
Iron	0.7mg	4%
Calcium	41.5mg	4%

Amount Per 100 g
Calories	45.72 Kcal (191 kJ)
Calories from fat	7.74 Kcal
		% Daily Value*
Total Fat	0.86g	2%
Sodium	152.05mg	9%
Potassium	202.22mg	6%
Total Carbs	8.51g	4%
Sugars	4.16g	24%
Dietary Fiber	2.43g	14%
Protein	1.18g	3%
Vitamin C	10.7mg	25%
Vitamin A	0.4mg	19%
Iron	0.5mg	4%
Calcium	29.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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