Ingredients
The following ingredients have 4 Servings
- The vegetables:
- 4 parsnips
- 3 sweet potatoes (you can use firm pale-flesh or soft orange-flesh potatoes)
- 2 large carrots
- 1 large white onion
- ½ cup prunes, diced
- 1 cup cranberries (fresh or frozen)
- For the glaze:
- 2 Tbsp fresh lemon juice
- ⅓ cup apple cider
- ¼ cup honey
- ½ tsp cinnamon
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp coriander
- a few good pinches kosher salt
- Sprigs of fresh thyme and sage (you can also use dried)
- 2 Tbsp butter or coconut oil
Instruction
- Preheat the oven to 350 degrees F.
- Cut sweet potatoes, carrots, and parsnips into 1-inch chunks, making sure to discard the woody inner stem of the parsnips. Place in a 2 quart baking dish with prunes and cranberries.
- Whisk remaining ingredients except (thyme sprigs and butter) together and pour over the vegetables. Place fresh thyme and sage on top.
- Cover with foil and bake for 15 minutes, then baste the juices over the vegetables. Re-cover with foil and bake for another 30 minutes, basting again after 15.
- Baste again, uncover, and dot the top of the veggies with butter or coconut oil. Continue roasting until vegetables are tender and the sauce has thickened, about 35-45 minutes, tossing mixture occasionally.
- Note: If doubling or tripling the recipe, the final roasting time make take up to an hour.
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