Sweet potato & carrot tzimmes

Photo courtesy of NY Times Cooking

This is a great dish for a Passover Seder, or any other occasion!

1 1/2 lbs. sweet potatoes, peeled and cut into large cubes

1 1/2 lbs. small or medium carrots, peeled and cut into one inch lengths

1/2 cup chopped dried fruit (figs, apricots, dates, prunes, raisins)

3 tablespoons butter 

1 1/2 tablespoons honey

1/4 cup orange juice or apple cider

1 tablespoon orange zest, optional

1/2 teaspoon apple cider vinegar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon salt

Preheat your oven to 400 degrees.  Put the carrots and sweet potatoes in a large pot with lightly salted water to cover.  Bring to boil and simmer until vegetables are just tender, about 10 minutes.  Drain and set aside.

Heat the butter in a small saucepan. When melted, add the honey and the orange juice or cider.  Bring the mixture to a simmer and cook over medium low heat until thickened, about 5 minutes, stirring frequently.  Stir in the vinegar, cinnamon, cardamom, salt and orange zest if using.

In a large bowl, mix together the steamed vegetables, dried fruit, and butter mixture.  Toss well and spread onto a large baking pan lined with parchment or a baking mat.  Bake for 30 minutes, rotating the tray halfway through, until vegetables are glazed and lightly golden in places.  Taste and season with more salt if needed.  Serves 4-6.