There’s something really magical that happens when tangy & fruity sorrel meets the mild sweetness of root vegetables.

We’re nearing the holiday season, here in Jamaica, so hills of fresh crimson red sorrel will be a common sight! Great time to enjoy your veggies a little differently 🙂

Sorrel Glazed Roasted Root Vegetables

You’ll need:

For the Sorrel Glaze: 

• 2 cups fresh sorrel (or 1 cup dried sorrel)
• 1/4 cup sweetener of choice*
• Spices such as nutmeg, cinnamon, cloves, ginger…
• Water

For the Vegetables:

• 3-4 sweet potatoes, washed, & cut into large chunks
• 4-5 carrots, washed & cut into large chunks
• A few garlic cloves
• Salt
• 1 tbsp Coconut oil

The process:

• You can prep the Sorrel Glaze a day ahead. In a pot, place all the ingredients and add water until JUST covered. Allow this mixture to boil for about 3 minutes- then turn off heat, and let it sit, covered for at least 4 hours (or overnight). It should create a flavourful “syrup” of some sorts and the sorrel fruits should be soft.
• When you’re ready to bake the veggies:
  • Preheat oven to 400F/200C.
  • Line a tray with parchment paper or a silicon baking mat (this will make clean-up way easier)
  • In a bowl, add the sweet potatoes, carrots & garlic. Gradually add the sorrel glaze until you feel everything is coated.
  • Then add the coconut oil & salt and give it a last toss.
  • Spread this out on the baking pan and bake for 30 minutes.
  • With a fork, poke the veggies to see if they are cooked. If not, extend for another 10 mins.
• Enjoy!

Notes:

 * For sweeteners, you can use brown cane sugar, coconut sugar, agave, maple syrup, dates- or anything else really, if the source of sugar is not a concern for you.