Roasted Carrot and Sweet Potato Tzimmes

A warm, comfort food for vegetarians.

by
- Posted on Jan 27, 2017

Roasted Carrot and Sweet Potato Tzimmes

Ingredients

6 to 8 oranges 1 lemon
2 lbs. carrots 3 lbs. sweet potatoes
1 lb. shallots ½ to ¾ lb. dried plums or pitted prunes
3 to 4 Tbsp. extra-virgin olive oil Kosher or sea salt
Freshly ground white or black pepper

Preparation

1. Preheat oven to 400 °F. Remove zest from 2 of the oranges and lemon, avoiding the white pith. Juice oranges to yield 2 ½ cups juice. Peel carrots and sweet potatoes — cut into chunks. Peel and quarter shallots. Snip dried fruits in half.

In 2001, I was diagnosed with breast cancer. I wasn’t a good candidate for chemo. I took tamoxifen instead and gave my trouble to God—just as Dr. Peale suggested in his book, "Thought Conditioners". Since then I’ve remained cancer free. -Guideposts Magazine reader

2. Place carrots, sweet potatoes, shallots, dried fruit, lemon and orange zest in a single layer of roasting pan. Toss with olive oil to coat evenly. Season with salt and pepper and pour juice over all.

3. Roast turning vegetables once or twice during cooking, until they are tender, browned in places, and most of the juice is absorbed — about 1 ¼ hours.

4. For a saucier dish, add another ½ to 1 cup juice during the last 20 minutes of cooking. Juice should thicken slightly. Serve warm or at room temperature.

Serves 8 to 10.

Nutritional Information:  Calories: 400; Fat: 6g; Cholesterol: 0mg; Sodium: 210mg; Total Carbohydrates: 85g; Dietary Fiber: 17g; Sugars: 23g; Protein: 7g.

View Comments