Sorghum- also known as sorghum molasses is the distinctive, syrupy by-product of sorghum grain.  Look for it in specialty stores and gourmet markets, or substitute and use molasses.

Ingredients

1 cup pearl onions

16 baby carrots, peeled and cut in half lengthwise

12 baby turnips, peeled and cut in half lengthwise

2 teaspoons canola oil

2 tablespoons sorghum (or molasses)

2 tablespoons apple cider vinegar

1 tablespoon chopped fresh chives

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1.                  Preheat oven to 450 degrees

2.                  Place onions, carrots and turnips on jelly roll pan. Drizzle with canola oil, and toss gently to coat, Bake at 450 degrees for 15 minutes

3.                  Combine Sorghum (or molasses) and vinegar. Drizzle half of sorghum mixture over carrot mixture, and toss gently to coat. Bake and 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.