09/03/2014 12:03 EDT | Updated 11/03/2014 05:59 EST

Rosh Hashanah Recipe For Tsimmes With Carrot, Parsnip, Beet And Sweet Potato

This July 28, 2014 photo shows carrot, parsnip, beet and sweet potato tsimmes in Concord, N.H. Instead of a stew texture, the recipe offers a roasted vegetable dish with a sweet sauce. (AP Photo/Matthew Mead)

Though tsimmes — a traditional part of the Rosh Hashana meal — generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.

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.



Start to finish: 1 1/2 hours (30 minutes active)

Servings: 12

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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