Dried fruit like apricots and prunes meld into a sweet sauce to coat vegetables in this classic Hanukkah or Rosh Hashanah side dish.
Ingredients
- 3 tbsp olive oil
- 1 yellow onion, chopped
- 3 medium sweet potatoes (about 2 lbs)
- 1 ½ lbs carrots
- 1 (16 oz) pkg pitted prunes, halved
- 1 (6 oz) pkg dried apricots, roughly chopped
- 1 cup orange juice
- ½ cup raisins
- ½ cup honey
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- 1 cup water
Steps
- In a Dutch oven, heat the oil on medium-high. Add the onion and cook 8–10 min., until mostly tender, stirring occasionally. Meanwhile, peel and chop the sweet potatoes into 1-inch pieces. Peel and slice the carrots into ½-inch rounds.
- To Dutch oven, add sweet potatoes, carrots, prunes, dried apricots, orange juice, raisins, honey, brown sugar, pumpkin pie spice, and water. Season with salt and pepper. Bring mixture to a boil and then reduce heat to low so mixture is at a simmer. Cover and cook 45–50 min., until sweet potatoes are tender.
- Uncover pot and continue to cook 5–10 min., until liquid has turned into a sauce consistency. Remove from heat and serve.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- vegetarian
- Wheat Free
- gluten free
- December 2021
- Guiding Stars
- Stovetop
- Holiday
- Entertaining
- Lactose Free
- Egg Free
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