Roasted Vegetables with Sorghum
Somewhere between a vegetable side dish and a salad you’ll find this whole grain side. Toss together sorghum and smoky paprika roasted beets, red onion, and fennel as well as arugula and green beans, then drizzle with a honey-lemon dressing. It’s hearty enough to satisfy the vegetarians at the table.
Whole grain sorghum includes the bran, endosperm, and germ. Pearled sorghum does not include the bran and some of the germ. The whole grain kind takes longer to cook than pearled. If you need to cut prep time, cook the sorghum up to 3 days ahead. If you can't find sorghum in your grocery store, look online or substitute 1 1/2 cups cooked farro, wheat berries, bulgur, or wild rice.
Ingredients
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1/2 cup whole grain or pearled sorghum
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1 1/2 cups (8 oz.) small golden or multicolor beets, trimmed and halved (or quartered, if large)
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1/2 of a fennel bulb, cut into thin wedges (about 5 oz.)
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2 1/2-inch-thick slices red onion
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1/2 tsp smoked paprika
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1 tablespoon olive oil
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1 1/2 cups (6 oz.) thin green beans, trimmed and cut in 2-inch pieces
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1 cup chopped fresh arugula or spinach
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1/4 cup chopped fresh mint
Lemon-Honey Dressing
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3 tbsp olive oil or vegetable oil
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1/2 tsp lemon zest
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3 tbsp lemon juice
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2 tsp honey
Directions
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In a small saucepan combine 2 cups water, the sorghum, and 1/4 tsp. salt. Bring to boiling; reduce heat. Cover and simmer until sorghum is just tender, 45 to 60 minutes. Drain excess liquid. (You should have 11/2 cups.)
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Meanwhile, preheat oven to 425°F. Line a 15×10-inch baking pan with foil.
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Place beets, fennel, and red onion in the prepared pan. Drizzle with 1 Tbsp. olive oil; roast 20 minutes. Sprinkle with paprika and an additional 1/4 tsp. salt. Toss to coat. Roast until vegetables are crisp-tender and lightly browned, 5 to 10 minutes more.
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Meanwhile, blanch green beans until bright green; drain.
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Toss together sorghum, vegetable mixture, green beans, arugula, Lemon-Honey Dressing, and mint. Serves 4 to 6.
Lemon-Honey Dressing
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In a small bowl whisk together 3 Tbsp. olive oil or vegetable oil, 1/2 tsp. lemon zest, 3 Tbsp. lemon juice, 2 tsp. honey, 1/2 tsp. black pepper, and 1/4 tsp. salt.
Nutrition Facts (per serving)
| 273 | Calories |
| 15g | Fat |
| 35g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat 14.8g | 19% |
| Saturated Fat 2.1g | 11% |
| Cholesterol 0mg | 0% |
| Sodium 73.8mg | 3% |
| Total Carbohydrate 34.8g | 13% |
| Dietary Fiber 6g | 21% |
| Total Sugars 12.4g | |
| Protein 5.3g | 11% |
| Vitamin D 0mcg | 0% |
| Vitamin C 14.4mg | 16% |
| Calcium 66.7mg | 5% |
| Iron 2.3mg | 13% |
| Potassium 557.6mg | 12% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0.3g | |
| Arginine 0.2g | |
| Ash 2g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 1.7mcg | |
| Choline, total 18.8mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.1g | |
| Energy 1142.4kJ | |
| Fluoride, F 0.2mcg | |
| Folate, total 89.8mcg | |
| Glutamic acid 1g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.5g | |
| Lysine 0.1g | |
| Methionine 0.1g | |
| Magnesium, Mg 74.4mg | |
| Manganese, Mn 0.8mg | |
| Niacin 1.7mg | |
| Phosphorus, P 133.5mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.2g | |
| Phytosterols 32.1mg | |
| Proline 0.3g | |
| Retinol 0mcg | |
| Selenium, Se 3.8mcg | |
| Serine 0.2g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 2.6mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.1g | |
| Valine 0.2g | |
| Vitamin A, IU 985.4IU | |
| Vitamin A, RAE 49.6mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 58.7mcg | |
| Water 157.1g | |
| Zinc, Zn 0.9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.