Carrot and Sweet Potato Tzimmes

Name: Carrot and Sweet Potato Tzimmes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 907 grams packages baby carrots; 12 servings canola oil; 1 teaspoon cornstarch; 1 teaspoon ground cinnamon; 118 milliliters honey; 296 milliliters orange juice; 2 pineapple chunks, drained (juice reserved); 118 milliliters pineapple juice from canned pineapple; 237 milliliters pitted prunes; 1 teaspoons salt; 2 sweet potatoes - peeled, quartered, and cut into chunks

Carrot and Sweet Potato Tzimmes might be just the side dish you are searching for. This recipe makes 12 servings with 265 calories, 1g of protein, and 14g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Head to the store and pick up baby carrots, ground cinnamon, honey, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.

Ingredients you will need

Baby Carrots

Sweet Potato

Water

Equipment you will use

Pot

Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.

Ingredients you will need

Pineapple Juice