Roasted Carrot & Sweet Potato Tzimmer
Cooking Time
About 1 1/2 hours
Yields
Serves 4-6
Ingredients
2 lb. Carrot, peeled
2 lb. Sweet potato, peeled
8 Shallots, peeled
1/2-3/4 lb. Dried plum or pitted prunes
6 Oranges (enough to yield 2 1/2 cups of orange juice)
1 Lemon
4 tbsp. E.V.O.O.
Pinch of sea salt
Directions
Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press hard enough to remove the colored part of the skin). Do the same with the lemon. Cut carrots into bite-size pieces. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all of the vegetables in a roughly single layer. Place carrots, potatoes, shallots, dried fruit, lemon and orange zests into pan. Toss with oil, salt and pepper. Pour orange juice all over it. Roast uncovered until vegetables are tendered and juice is mostly absorbed, about 1 1/4 hours. Turn vegetables once or twice during the cooking time.
Credit
Michelle G.