Sorghum and Black Pepper Roasted Root Vegetables

Sides & Salads | 4-6 servings

Root vegetables roasted until caramelized and glazed with sorghum syrup deliver the warm, earthy sweetness that complements the Gold Rush's bourbon depth. Coarsely ground black pepper adds heat and complexity, while the roasting process creates subtle smoke that echoes the cocktail's oak undertones. This is comfort food elevated, the kind of side that becomes the thing people remember.

Ingredients

• 1 pound mixed root vegetables (parsnips, carrots, beets, turnips), cut into 1-inch pieces
• 3 tablespoons sorghum syrup
• 3 tablespoons olive oil
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon fresh thyme
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• Salt to taste
• 2 tablespoons toasted pumpkin seeds

Instructions

1. Preheat oven to 425°F. Toss root vegetables with olive oil, sorghum syrup, black pepper, thyme, smoked paprika, garlic, and salt.
2. Spread in a single layer on a baking sheet. Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and caramelized.
3. Remove from oven and transfer to a serving dish. Top with toasted pumpkin seeds.
4. Serve warm or at room temperature.