Sorghum-Glazed
Parsnips and Carrots
MAKES 6 TO 8 SERVINGS
Sweet sorghum caramelizes to create
an addictive glaze as these sweet and
peppery root vegetables roast.
1 pound carrots, peeled
1 pound parsnips, peeled
3 tablespoons unsalted butter
2 cloves garlic, smashed
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
2 tablespoons sorghum syrup
1 tablespoon orange zest, plus
more for garnish- Cut carrots and parsnips
diagonally into 3-inch-long pieces
and halve or quarter, depending
on thickness.
2. In a large sauté pan, melt butter
over medium-high heat. Add
carrots, parsnips, garlic, salt, black
pepper, and red pepper; cover and
cook, stirring occasionally, until
tender, about 15 minutes. Stir in
sorghum syrup and 1 tablespoon
zest; remove from heat. Garnish
with zest, if desired.