Roasted Carrots, Parsnips and Onions
1 cup pearl onions, peeled
16 baby carrots, peeled and cut in half lengthwise
3 parsnips, peeled and cut into matchsticks
2 teaspoons canola oil
2 teaspoons sorghum or molasses
2 tablespoons cider vinegar
1 tablespoon chopped fresh chives
¼ teaspoon freshly ground black pepper
- Preheat oven to 350 degrees.
- Place the onions, carrots and parsnips on baking sheet. Drizzle with canola oil, and toss gently to coat. Bake in hot oven for 15 minutes.
- Stir together the sorghum and vinegar. Drizzle half of sorghum mixture over vegetables. Toss gently to coat. Bake an additional 15 minutes or until the vegetables are tender. Drizzle with remaining sorghum mixture.
- Sprinkle evenly with chopped fresh chives and black pepper.