Roasted Fall Vegetables with Sorghum and SAge Glaze

Name: Roasted Fall Vegetables with Sorghum and SAge Glaze
Ingredients: 1 cup of Brussel sprouts, trimmed, blanched and shocked; • 1 cup of butternut squash, peeled and diced medium, blanched and cooled; • 1/2 cup of medium diced Winesap apples (skin on); • 1/4 cup thinly sliced red onion; Glaze; Whisk together:; • 2 tablespoons sorghum; • 1 tablespoon cider vinegar; • 3 small sage leaves diced

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INGREDIENTS

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1 cup of Brussel sprouts, trimmed, blanched and shocked

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• 1 cup of butternut squash, peeled and diced medium, blanched and cooled

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• 1/2 cup of medium diced Winesap apples (skin on)

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• 1/4 cup thinly sliced red onion

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Glaze

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Whisk together:

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• 2 tablespoons sorghum

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• 1 tablespoon cider vinegar

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• 3 small sage leaves diced

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