How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Root Vegetables With Sorghum And Cider?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Roasted Root Vegetables With Sorghum And Cider suitable as general?

Yes, Roasted Root Vegetables With Sorghum And Cider falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Root Vegetables With Sorghum And Cider?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables With Sorghum And Cider

Name: Roasted Root Vegetables With Sorghum And Cider
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Roasted Root Vegetables With Sorghum And Cider recipe the whole family will love. Made with pearl onions, baby carrots, baby turnips a…

This Roasted Root Vegetables With Sorghum And Cider relies on simple, everyday ingredients such as pearl onions, peeled, canola oil, sorghum and cider vinegar. It comes together quickly and makes 4 servings, at about 212 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
212 kcal
Category
General

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