Ingredients
- 2 lb carrots, peeled, trimmed and cut into ½-inch-thick slices
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 cup prunes (or dried apricots, or a mix)
- ½ cup golden raisins
- 2 Tbsp vegetable oil
- 3 Tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup orange juice
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
- Place the carrots, sweet potatoes, prunes and raisins in a large bowl. Drizzle with the oil, then add the brown sugar, cinnamon, salt and pepper. Toss to coat.
- Pour in the orange juice and toss again to coat.
- Transfer to your prepared baking dish, cover tightly with foil and bake for 1 hour 30 minutes, stirring once or twice. The vegetables should be tender and the sauce thickened into a glaze.
- Serve warm.
Notes
- To refrigerate: Cool the tzimmes completely, then cover and refrigerate for up to three days. Reheat, covered, at 325°F until warmed through. Add a splash of orange juice or water if needed.
- To freeze: Cool completely before freezing in an airtight container for up to two months. Thaw overnight in the fridge and reheat, covered, at 325°F until hot, stirring once or twice.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side dish
- Method: One-pot
- Cuisine: Holiday