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About this Recipe
If you've never used sorghum before, now is your chance, and it is worth a trip to the market. Sorghum is a syrup made from a cereal grain and it tastes as if honey and molasses got together one night and did a little hanky panky. (Can't find sorghum syrup? Our Upper Left Madrona Smoked Honey makes a wonderful, lightly smoky substitute.) The sweet depth of flavor pairs beautifully with the heat of our Creole Spice on blistered corn and brussels sprouts. Add this to your menu for a quick and easy side dish that comes together quickly with minimal ingredients and maximum flavor.
Instructions
1
Preheat oven on broil and arrange the rack in the lower third of the oven.
2
In a large bowl, combine the salt, Creole Spice, melted butter, sorghum and apple cider vinegar. Mix until smooth and saucy. Set 1/3 of the sauce aside for basting the vegetables once they're out of the oven.
3
Add the cut vegetables to the bowl and toss them until evenly coated. Cover a sheet pan with parchment and evenly distribute the vegetables into one even layer.
4
Roast for 12-15 minutes until the vegetables are blistered and tender. Keep a close eye on this dish while cooking and rotate or stir half way through cooking to get an even roast.
5
Remove from the oven and brush on the remaining sauce. Serve immediately.
Ingredients
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