Recipes and Cooking Vegetables Roasted Vegetables with Sorghum This roasted vegetable and sorghum recipe is the perfect combination of a salad and a side dish. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Updated on October 24, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Prep Time: 25 mins Total Time: 1 hrs 20 mins Servings: 4 Jump to Nutrition Facts Jump to recipe 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 1/2 cup whole grain or pearled sorghum 1 1/2 cups (8 oz.) small golden or multicolor beets, trimmed and halved (or quartered, if large) 1/2 of a fennel bulb, cut into thin wedges (about 5 oz.) 2 1/2-inch-thick slices red onion 1/2 tsp smoked paprika 1 tablespoon olive oil 1 1/2 cups (6 oz.) thin green beans, trimmed and cut in 2-inch pieces 1 cup chopped fresh arugula or spinach 1/4 cup chopped fresh mint Lemon-Honey Dressing 3 tbsp olive oil or vegetable oil 1/2 tsp lemon zest 3 tbsp lemon juice 2 tsp honey Directions 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.) Meanwhile, preheat oven to 425°F. Line a 15×10-inch baking pan with foil. 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. Meanwhile, blanch green beans until bright green; drain. Toss together sorghum, vegetable mixture, green beans, arugula, Lemon-Honey Dressing, and mint. Serves 4 to 6. Lemon-Honey Dressing 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. Rate it Print Nutrition Facts (per serving) 273 Calories 15g Fat 35g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 Vitamin D 0mcg 0% Vitamin C 14.4mg 72% 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.