We kept all the essentials — carrots bolstered by parsnips, beets and a sweet potato — but instead of a stew texture, we aimed for more of a roasted vegetable dish with a deliciously sweet sauce. That sauce comes from yet more classic ingredients, including raisins and dates, as well as honey and orange juice, and just a bit of cinnamon. The result is comforting and familiar, but just a little different.
CARROT, PARSNIP, BEET AND SWEET POTATO TSIMMES
Start to finish: 1 1/2 hours (30 minutes active)
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and sliced
1 pound beets, peeled and sliced
1 medium sweet potato, peeled and sliced
3/4 cup golden raisins
1 cup chopped dates
1 cup orange juice
Zest of 2 oranges
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon cinnamon
1/2 cup honey
Heat the oven to 350 F.
In a large casserole dish, combine the carrots, parsnips, beets, sweet potatoes, raisins and dates.
In a medium bowl, whisk together the orange juice, orange zest, salt, pepper, cinnamon and honey. Pour the mixture over the vegetables, then bake for 1 hour, or until tender. Stir the mixture several times during baking. Serve hot or at room temperature.
Nutrition information per serving: 190 calories; 5 calories from fat (3 per cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 6 g fiber; 34 g sugar; 3 g protein; 230 mg sodium.
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