Roasted Vegetable Tzimmes
1 cup orange juice
1/3 cup organic 100% Pure Honey
1/3 cup dried cherries
1/3 cup dried apricots, chopped coarsely
1/3 cup dried cranberries
1/3 cup pitted prunes, roughly chopped
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 lb sweet potatoes, peeled and cut into
sticks 1/4” by 2”
1 lb carrots, peeled and cut into sticks 1/4” by 2”
1 lb parsnips, peeled and cut into sticks 1/4” by 2”
1/2 lb beets, peeled and cut into sticks 1/4” by 2”
1/2 lb frozen pearl onions, defrosted
3 tbsp olive oil
3 tbsp chopped Italian parsley
Salt and Pepper
1. Position racks in the upper and lower thirds of the oven and preheat to 425°F. In a small saucepan,
bring the orange juice, honey, dried fruits, cinnamon and nutmeg to a simmer over medium high
heat. Remove from the heat.
2. Divide the sweet potatoes, carrots, parsnips, beets and pearl onions between two rimmed
baking sheets. Toss with the olive oil, season with salt and pepper and spread evenly on the
pans. Roast, switching pans halfway through cooking, until the vegetables are tender and browned,
about 25 minutes.
3. Transfer the vegetables to a large, high-sided skillet. Add the juice mixture and simmer over medium
heat, stirring frequently, until the vegetables are glazed, 5 to 10 minutes. Season with salt and pepper
and garnish with chopped parsley.
Tip: Set aside some of the cooked juice mixture to add in when re-heating.