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ROSH HASHANA: Recipe for carrot, parsnip, beet and sweet potato tsimmes

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Though tsimmes — a traditional part of the Rosh Hashana meal — generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.

We kept all the essentials — carrots bolstered by parsnips, beets and a sweet potato — but instead of a stew texture, we aimed for more of a roasted vegetable dish with a deliciously sweet sauce. That sauce comes from yet more classic ingredients, including raisins and dates, as well as honey and orange juice, and just a bit of cinnamon. The result is comforting and familiar, but just a little different.

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CARROT, PARSNIP, BEET AND SWEET POTATO TSIMMES

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 12

1 pound carrots, peeled and thinly sliced

1 pound parsnips, peeled and sliced

1 pound beets, peeled and sliced

1 medium sweet potato, peeled and sliced

3/4 cup golden raisins

1 cup chopped dates

1 cup orange juice

Zest of 2 oranges

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon cinnamon

1/2 cup honey

Heat the oven to 350 F.

In a large casserole dish, combine the carrots, parsnips, beets, sweet potatoes, raisins and dates.

In a medium bowl, whisk together the orange juice, orange zest, salt, pepper, cinnamon and honey. Pour the mixture over the vegetables, then bake for 1 hour, or until tender. Stir the mixture several times during baking. Serve hot or at room temperature.

Nutrition information per serving: 190 calories; 5 calories from fat (3 per cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 6 g fiber; 34 g sugar; 3 g protein; 230 mg sodium.

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