Classic Carrot and Sweet Potato Tzimmes Recipe

Ingredients

• canola oil
• 2 (16 ounce) packages baby carrots
• 2 sweet potatoes - peeled, quartered, and cut into chunks
• 1 cup pitted prunes
• 1.75 cups pineapple chunks, drained (juice reserved)
• 0.5 cup pineapple juice from canned pineapple
• 0.5 cup honey
• 1.25 cups orange juice
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon cornstarch

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with canola oil.
2. Bring a large pot of water to a rolling boil, then add the baby carrots. Lower the heat to a simmer and cook the carrots until they are firm but tender, approximately 10 minutes. Add the sweet potato chunks and simmer for another 5 minutes; drain the water completely.
3. Transfer the carrots, sweet potatoes, and prunes to the prepared baking dish, mixing them well. In a separate bowl, whisk together the pineapple juice, honey, orange juice, salt, and cinnamon until the mixture is smooth. Pour this mixture evenly over the carrots, sweet potatoes, and prunes. Cover the baking dish tightly with aluminum foil.
4. Bake in the preheated oven until the mixture is bubbling vigorously, about 30 minutes. Remove the dish from the oven and carefully remove the aluminum foil. Stir in the pineapple chunks and cornstarch, ensuring they are fully incorporated. Return the dish to the oven and bake until the sauce has slightly thickened, approximately 10 more minutes.

Nutrition

• Calories: 186 kcal
• Fat Content: 1 g
• Fiber Content: 5 g
• Sugar Content: 32 g
• Sodium Content: 183 mg
• Protein Content: 2 g
• Carbohydrate Content: 46 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g