Modern Day Tzimmes
Ingredients
- 5 medium carrots, peeled, tops and bottoms trimmed and sliced into 1 inch pieces on an angle
- 5 medium parsnip, peeled, tops and bottoms trimmed, cut in half lengthwise and sliced into 1 inch pieces on an angle
- 3 medium sweet potatoes, peeled, halved lengthwise twice and sliced into 1 inch pieces on an angle
- 2 red onions, tops and bottoms trimmed, peeled, cut in half lengthwise and each half cut 3 times into wedges wedges
- 3-4 tablespoons oil
- salt and pepper to season
Sauce
- 4 dried prunes, pitted
- 4 medjool dates, pitted
- 1/2 teaspoon cinnamon
- 1 cup orange juice
To garnish
- 1 bunch fresh mint
- 1/4 cup toasted pistachios
Instructions
- Preheat oven to 425 degrees and line one extra large or two standard size baking sheets with parchment paper. Set aside.To roast the vegetables- Place all vegetables onto the baking sheet/s and toss with salt, pepper and oil to coat. Roast for 50-55 minutes until all the vegetables are cooked through, softened and golden. To make the sauce-Add all ingredients to a small saucepan and bring to a boil. Lower to a simmer and cook for 10-15 minutes until softened. Remove from heat and let cool. Using an immersion blender, blend the sauce until smooth, transferring to a smaller jar as needed.Add vegetables to a serving platter. Top with glaze (thin out with extra orange juice if necessary), crushed pistachios, and fresh mint.