Tzimmes

Ingredients:

• 4 tbsp salted butter or vegan butter
• 700 g medium rainbow carrots, sliced ​​into 1 cm thick circles.
• 700 g small sweet potatoes, peeled and cut into 1 cm thick slices.
• 110 g peeled red pearl onions (about 1 cup)
• 1/3 cup candied ginger, coarsely chopped
• 10 dried apricots
• 10 pitted prunes
• 1 cup lightly salted vegetable broth
• 1/4 cup honey
• 1 cinnamon stick
• 1 teaspoon coarse salt
• A pinch of fine sea salt
• Ground cinnamon
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 175°C.
2. In a medium skillet over medium heat, melt 2 tablespoons of butter, then add the carrots, sweet potato, and onion. Cook, stirring frequently, until the vegetables are golden brown, about 8 minutes. Distribute the vegetables evenly in a 9x13-inch baking dish and scatter the ginger, dried apricots, and prunes among the vegetables.
3. Pour the vegetable broth into a small bowl, add the honey, and stir until smooth. Pour over the fruits and vegetables, then dip a cinnamon stick into the liquid. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir the mixture, and continue baking (uncovered) until the vegetables are tender and the sauce has thickened to a syrupy consistency, about 30 more minutes.
4. Cut the remaining 2 tablespoons of butter into small pieces, sprinkle on top, and gently toss to coat the vegetable mixture with the sauce from the pan. Sprinkle with a pinch of sea salt and a light dusting of cinnamon. Serve garnished with mint and parsley.
   
   Note
   
   If you want to keep the dish kosher and serve it with meat, use a vegan butter substitute.
   
   Unpeeled carrots will hold up better during roasting than peeled ones. To ensure even cooking, choose sweet potatoes that are the same size as the carrots.