Dr. Nandi’s Root Vegetable Medley
Use organic ingredients whenever possible.
1 cup pearl onions, peeled
16 baby carrots, peeled and cut in half lengthwise
12 baby turnips, peeled and cut in half lengthwise
2 tsp avocado oil
2 Tbsp sorghum
2 Tbsp cider vinegar
1 Tbsp chopped fresh chives
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Preheat oven to 450 degrees
Place onions, carrots, and turnips on a jelly-roll pan.
Drizzle with avocado oil, and toss gently to coat.
Bake at 450 degrees for 15 minutes.
Combine sorghum and vinegar.
Drizzle half of sorghum mixture over carrot mixture, and toss gently to coat.
Bake an 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.