1 cup dry sorghum (cooked according to package directions)
3 cups vegetable broth
10 carrots, approximately 8” x 1”
½ cup sorghum syrup
½ cup balsamic vinegar
¼ cup sliced green onions

1. Rinse sorghum. Place in 2 quart pan with 3 cups vegetable broth. Bring to a boil, cover, reduce heat and simmer until tender and water is absorbed, 50-60 minutes.
2. While sorghum is cooking, peel carrots and place on a jelly roll pan. Roast in preheated oven at 350 degrees for 45 minutes, turning half way through.
3. Combine sorghum syrup and balsamic vinegar in a 1 quart saucepan. Cook over medium heat for 15 minutes, stirring occasionally.
4. Spoon cooked sorghum onto 2 plates and arrange carrots on top. Sprinkle with sliced green onion. Drizzle with sorghum reduction.