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Roasted Tzimmes
This recipe is kosher for Passover.
Roasted Tzimmes Eileen Goltz | Pareve
1 hour, 10 minutes 20 minutes
50 minutes
8 to 10 servings

Warmed leftovers of this dish are delicious.

  • 9 to 10 medium carrots, peeled and cut into 2-inch pieces (about 1 lb.)
  • 4 sweet potatoes, peeled and cut into 1-inch chunks (about 2 lb.)
  • ¼ cup dates
  • ½ cup dried pitted prunes
  • 1 cup dried apricot
  • 2 Tablespoons lemon juice
  • 1 cup orange juice (fresh is best)
  • ¼ cup honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1½ teaspoons orange zest
  • ¼ teaspoon salt

  1. Preheat oven to 350°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 to 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 30 min, basting with pan juices midway.
  5. Uncover and broil for 5 minutes.
  6. Remove from oven, and serve immediately.

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