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Tzimmes-Style Roasted Vegetables
Recipes
Tzimmes-Style Roasted Vegetables
6 servings
1 hour total (Active 15 minutes)

Ingredients

  • Aluminum foil
  • 1 navel orange, for zest/juice
  • 6 medium carrots (about 1 lb)
  • 2 medium sweet potatoes (about 1 ½ lb)
  • 1 small yellow onion
  • 8 cloves garlic
  • ¼ cup vegetable broth (or stock)
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • ½ cup pitted prunes
  • 2 tablespoons fresh Italian parsley

Steps

    1. Preheat oven to 400°F. Line 2 baking sheets with foil. Zest orange (1 teaspoon), then juice (¼ cup). Peel carrots and sweet potatoes; cut each in half lengthwise, then cut carrots in half crosswise and cut potato halves into thirds. Halve onion and slice thinly. Slice garlic.
    2. Combine orange zest, orange juice, broth, brown sugar, and cinnamon in large bowl. Add carrots, potatoes, onions, garlic, salt, and pepper; toss to coat. Spread vegetable mixture in single layer on baking sheets; top with prunes. Bake 30–40 minutes until vegetables are tender.
    3. Meanwhile, chop parsley (2 tablespoons). Toss vegetables in pan juices and divide among serving plates. Top with parsley; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 170, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 730mg, Total Carb 40g, Fiber 6g, Total Sugar 18g, (Incl. 4g Added Sugars), Protein 3g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 10%