Roasted Tzimmes

Name: Roasted Tzimmes
Ingredients: 9 -10 medium carrots, peeled and cut into 2 inch pieces (about 1 pound); 4 sweet potatoes, peeled and cut into 1 inch chunks (about 2 pounds); 1/4 cup dates; 1/2 cup dried pitted prunes; 1 cup dried apricot; 2 tablespoons fresh lemon juice; 1 cup orange juice (freshly squeezed is best); 1/4 cup honey; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons orange zest; 1/4 teaspoon salt

12 ingredients

7 steps

Ingredients

9 -10 medium carrots, peeled and cut into 2 inch pieces (about 1 pound)
4 sweet potatoes, peeled and cut into 1 inch chunks (about 2 pounds)
1/4 cup dates
1/2 cup dried pitted prunes
1 cup dried apricot
2 tablespoons fresh lemon juice
1 cup orange juice (freshly squeezed is best)
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons orange zest
1/4 teaspoon salt

Directions

1

Heat oven to 350deg F.
2

Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
3

Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
4

Cover with foil, and bake approximately 30min, basting with pan juices midway.
5

Uncover foil and broil for 5 minutes
6

Remove from oven, and serve immediately.
7

Leftovers are great the next day, warmed in the oven (DH eats it cold!).