Roasted Tzimmes (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

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 lemon juice 1 cup orange juice (fresh 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

Instructions

Preheat oven to 350. 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. 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. Cover with foil, and bake approximately 30 min, basting with pan juices midway. Uncover foil and broil for 5 minutes. Remove from oven, and serve immediately. Warmed over leftovers of this dish are delicious. Serves 8 to 10.

Serving Size

Serves 8 to 10

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .