What You’ll Need:
2 cups sweet potato, peeled, chopped
1 8-ounce package mushrooms, sliced
1 large green apple, cored, chopped
1 large red apple, cored, chopped
1 cup carrots, peeled, chopped
1 cup celery, chopped
1 bunch kale, torn
1 large red onion, sliced into thin wedges
1 lemon, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 stick butter, cut into 8 pieces
3-4 tbs olive oil
Salt and pepper to taste
8 cups cooked whole grain sorghum
2 tbs fresh parsley, snipped
2 tsp fresh sage, snipped
1 cup toasted pecans, chopped
- Preheat oven to 400° F. Line a 15x10x1-inch baking pan with foil. Spread squash, mushrooms, apples, carrots, celery, kale, onions, lemon, rosemary and thyme over foil.
- Top vegetables with butter pieces. Drizzle with olive oil and season with salt and pepper. Roast vegetables for 25-30 minutes or until tender, tossing occasionally.
- Meanwhile, in a small bowl whisk together ½ cup olive oil, lemon juice, garlic, salt and pepper. Set aside.
- In a large serving bowl, combine roasted vegetables, sorghum, parsley, sage and pecans. Drizzle with lemon-garlic dressing.
For this recipe and more, visit SimplySorghum.com