Roasted Tzimmes
- Reviews 2
Ready In: 1 hr 28 mins
Serves: 8
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
- 1 tablespoon fresh chives, snipped
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off