Sweet Potato and Carrot Tzimmes with Prunes

Name: Sweet Potato and Carrot Tzimmes with Prunes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: Jewish
Ingredients: 32 oz Baby Carrot; 1 tbsp Canola Oil; 1 tsp Cornstarch; 1 tsp Ground Cinnamon; 0.5 cup Honey; 1.25 cups Orange Juice; 1.75 cups Pineapple Chunks; 0.5 cup Pineapple Juice; 1 cup Prune; 0.5 tsp Salt; 2 whole Sweet Potato

Side Dish 🥗 Jewish 🇮🇱 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Sweet Potato and Carrot Tzimmes with Prunes brings a warmly spiced, gently sweet profile where tender carrots and sweet potatoes mingle with juicy pineapple and soft prunes. Honey and orange juice create a glossy glaze accented by cinnamon, making it a cozy side for fall and winter gatherings or holiday tables. Serve alongside roasted meats or as a standout vegetarian accompaniment.

Prep15 mins
Cook40 mins
Serves12
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish with canola oil.
2

Bring a large pot of water to a boil and add the baby carrots. Lower the heat to a simmer and cook the baby carrots until firm yet tender, about 10 minutes. Add the sweet potato chunks and simmer for 5 more minutes; drain.
3

Put the carrots, sweet potatoes, and prunes in the prepared baking dish and stir to combine. In a bowl, whisk the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, then pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
4

Bake in the preheated oven until bubbling, about 30 minutes. Remove from the oven and take off the aluminum foil. Stir in the pineapple chunks and cornstarch until fully combined, then return to the oven until slightly thickened, about 10 more minutes.