Roasted Root Vegetables With Sorghum And Cider

• 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

1. Preheat oven to 450u0b0.
2. Place onions, carrots, and turnips on a jelly-roll pan. Drizzle with canola oil, and toss gently to coat. Bake at 450u0b0 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 minutes or until vegetables are tender. Drizzle with remaining sorghum mixture. Sprinkle evenly with chopped fresh chives, salt, and freshly ground black pepper.

pearl onions, baby carrots, baby turnips, canola oil, sorghum, cider vinegar, fresh chives, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-root-vegetables-with-sorghum-cider (may not work)