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. Photo by Kristen Penoyer.

Serves 4

Ingredients

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 or tangerines, peeled and supremed

2 radishes, sliced paper thin

4 teaspoons dill, picked

Instructions

Preheat oven to 250°F.

Toss carrots, canola oil, 3 tablespoons sorghum, salt and pepper in a mixing bowl. Place 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.