Roasted Tzimmes
Ingredients
- 1 lb sweet potato, peeled cut into 1-in . chunks
- 1 lb yukon gold potato, scrubbed cut into 1-in . chunks ⓘ
- 1 lb small red potato, scrubbed and halved ⓘ
- 1 (1 lb) baby carrots, peeled ⓘ
- 3 tablespoons olive oil ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon fresh ground pepper ⓘ
- 1 cup orange juice ⓘ
- 1/3 cup fresh lemon juice ⓘ
- 1/3 cup honey ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ginger ⓘ
- 1 cup prune, pitted ⓘ
- 1/2 cup dried apricot, sliced ⓘ
Instructions
- Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice.
- Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
- Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.
Nutrition & Diet Analysis (per serving)
658
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).