Roasted Root Vegetables with Sorghum and Cider

Ingredients

• 16  baby carrots peeled cut in half lengthwise ( 1 pound)
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 2 tablespoons cider vinegar 
• 1 tablespoon chives fresh chopped
• 0.5 teaspoon kosher salt 
• 1 cup pearl onions peeled
• 2 tablespoons sorghum syrup 
• 12  baby turnips peeled cut in half lengthwise ( 1 pound)

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Place onions, carrots, and turnips on a jelly-roll pan.
3. Drizzle with canola oil, and toss gently to coat.
4. Bake at 450 for 15 minutes.
5. Combine sorghum and vinegar.
6. Drizzle half of sorghum mixture over carrot mixture, and toss gently to coat.
7. Bake an additional 15 minutes or until vegetables are tender.
8. Drizzle with remaining sorghum mixture.
9. Sprinkle evenly with chopped fresh chives, salt, and freshly ground black pepper.