Roasted Tzimmes

Ingredients

• 1 lb sweet potato, peeled cut into 1-in . chunks
• 1 lb yukon gold potato, scrubbed cut into 1-in . chunks
• 1 lb small red potato, scrubbed and halved
• 1 (1 lb)  baby carrot, peeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 cup orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup honey
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1 cup prune, pitted
• 1/2 cup dried apricot, sliced
• 1 tablespoon fresh chives, snipped

Directions

1. 1

   Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice.

2. 2

   Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.

3. 3

   Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.