Bourbon Smoked Chili Powder, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Pure Cane Sorghum, Salads and Sides
Matt’s Smoky Root Vegetables
Yield: 4 servings/ Prep: 15 min/ Cook: 30 min
1 lb parsnips, peeled
1 lb carrots, peeled
2 tsp Bourbon Smoked Chili Powder
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper
2 Tbsp olive oil
2 Tbsp Bourbon Barrel Aged Sorghum, plus extra for garnishing
2 Tbsp parsley, chopped, for garnish
1 Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut parsnips and carrots in half, lengthwise. Cut any thicker vegetables in half again (all the vegetables should roughly be about the same size for even cooking). Place vegetables in a large bowl and add the chili powder, salt, pepper, olive oil and sorghum. Toss well to combine.
2 Spread vegetables out onto a single layer on baking sheet. Roast for 20 minutes, remove and flip vegetables with a spatula. Roast for another 15 minutes or until tender and caramelized. Serve on a platter and garnish with a drizzle of sorghum and chopped parsley. Serve immediately.
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