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Tzimmes, Roasted I (P)
Source: Penny Wantuck Eisenberg
Serves: 8

1-1/2 pounds carrots, peeled and sliced into 3/4" chunks
8 ounces mushrooms, halved
1 small onion, sliced (optional)
1 tablespoon oil (canola or olive)
1 tablespoon soy sauce
1 small butternut squash, peeled, seeded and cut into 3/4" chunks
2 pounds sweet potatoes or yams, peeled, and cut into 3/4" chunks
8 ounces mixed dried fruit, large pieces halved
2 medium Granny Smith apple, peeled, cored and cut into 3/4" chunks
1/4 cup honey
1/4 cup apple juice

Preheat the oven to 425°F with a shelf in the middle of the oven.

In a 9"x2" roasting pan combine the carrots, mushrooms, onion (if using), oil and soy sauce. Stir to combine well. Roast, uncovered, for 25 minutes.

Stir in the remaining ingredients. Continue to roast for 20 minutes until the vegetables are fork tender and glazed. Remove from the oven and let cool to warm. If you prefer a moister mixture, stir in another 1/4 cup of apple juice after the tzimmes comes from the oven.

Poster's Notes:
Found this recipe while surfing food sites. It sounds quite "adaptable" for those who are looking for prune-free tzimmes recipes.

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A