Sorghum-Glazed Carrots

Not too long ago, Sorghum, or sorghum molasses, was a staple sweetener in the South. It can be found in most grocery or health food stores.

By / Photography By Kristen Penoyer | November 24, 2015


Preheat oven to 250°F. Meanwhile, toss the carrots, canola oil, 3 tablespoons sorghum, salt and pepper in a mixing bowl.

Place the carrots on a baking sheet lined with parchment paper in a single layer so that they are not touching. Roast for 30 minutes; continue checking every 10 minutes until they are barely fork tender. Remove from oven.

To glaze the carrots, pour the carrot juice in a medium sauté pan and bring to a boil. Whisk in remaining sorghum until it has dissolved. Add the carrots and simmer in the carrot juice until the juice becomes slightly syrupy. Divide the carrots between 4 shallow bowls. Pour 2 tablespoons of glaze over each portion. Garnish each plate with 5 radish slices, 5 Satsuma supremes and 1 teaspoon of dill. Serve.

TIP: To supreme the satsuma, remove the skin, pith, membranes and seeds, then separate into segments.



What's in Season

Buying local requires seasonal thinking. Here's a list of the produce and seafood you'll find in season throughout the year in Northeast Florida.


  • 2 pounds baby carrots, peeled and tops removed
  • 2 tablespoons canola oil
  • 4 tablespoons sorghum
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 cup carrot juice
  • 2 satsumas, peeled and supremed
  • 2 radishes, sliced paper thin
  • 4 teaspoons dill, picked
Build your own subscription bundle.
Pick 3 regions for $60