Carrot, Parsnip, Beet and Sweet Potato Tsimmes

By ALISON LADMAN

Associated Press

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

Servings: 12

1 pound carrots, peeled and 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 percent 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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