Sweet Potato and Carrot Tzimmes

2 pounds carrots - (about one large bunch)
3 pounds sweet potatoes - (about 4-5)
1 cup orange juice - freshly squeezed (about 4 oranges)
1 tbl orange zest
3/4 cup pitted prunes
3 tbl olive oil
1/4 cup honey
1/2 tsp salt
1 tsp cinnamon


Peel and chop the carrots and sweet potatoes into 1-inch pieces and boil them until tender. While they are cooking, zest and juice the oranges. Roughly chop the prunes into halves or quarters. Drain the vegetables and add them to a shallow 3 qt casserole dish. Drizzle the olive oil onto the vegetables. Add the prunes, honey, salt, cinnamon and orange zest. Mix well. Cover with foil and bake in a preheated oven at 350 degrees for 30 minutes. Uncover, stir gently, and bake for an additional 15 minutes. The tzimmes should be moist and saucy. Add additional liquid as needed. (Particularly if leave it to warm in the oven or reheat it later.)

Variation - Tzimmes is easy to adapt. Use any root veggies you prefer. The liquid can be whatever fruit juice you have on hand, or sweet kosher wine, or veggie stock, or a combination. If you like it cooked to pieces, like I do, increase cooking time (and liquid).

Traditionally served on Passover.