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Lilly’s Table

 
 
Beet Crisps
Fig Brisket
© Lillys-Table.com Photo of Sweet Potato & Carrot Tzimmes
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Sweet Potato & Carrot Tzimmes

from Fig Brisket with Sweet Potato & Carrot Tzimmes with Beet Crisps, the Week of December 1, 2013.
View the previous or next recipe for this meal.

Slowly roasted with a bit of broth or orange juice, sweet & savory meld together in this simple side dish perfect to serve with a roast or pair with a salad for a vegan meal.

Ingredients

  • 1 lb sweet potato, cut into chunks, peel if desired
  • 4 carrots, cut into chunks, peel if desired
  • 1 onion, cut in chunks
  • 1 apple, cored and chunked
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 1 teaspoon salt
  • 1 pinch black pepper, freshly ground, to taste
  • 1 cup broth, or half orange juice & water

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 325.

Cut the sweet potatoes, carrots, onions, and apple into chunks. Spread in a roasting pan. Sprinkle with cinnamon, ginger, salt & pepper. Toss.

Pour on the broth or orange juice & water combination.

Bake for about an hour until the vegetables are soft and tender.

If you want to reduce the time slightly, increase the heat to 350 and let it roast about 45 minutes.