Rainbow Tzimmes
The beautiful fall colors of this warm, spiced root vegetable dish will make it an instant favorite from Rosh Hashanah all the way through Hanukkah.
SERVES 6
10 medium rainbow carrots, peeledand sliced into ¼-inch-thick coins1 large purple sweet potato,peeled and diced1 large yam, peeled and diced1 large red onion, diced½ cup chopped dried figs¼ cup dried cranberries¼ cup orange juice¼ cup vegetable broth3 tablespoons olive oil2 tablespoons maple syrup1 tablespoon balsamic vinegar1 1-inch piece fresh ginger,peeled and minced1 teaspoon ground cinnamon1 teaspoon salt
1. Preheat oven to 350 degrees. In a 9 x 13-inch baking pan or casserole dish, combine carrots, sweet potatoes, yams, onion, figs, and cranberries.
2. In a small mixing bowl, whisk orange juice, vegetable broth, olive oil, maple syrup, balsamic vinegar, ginger, cinnamon,…
