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Roasted Tzimmes (pareve)

Eileen Goltz | Pareve

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.