Carrot and Sweet Potato Tzimmes

This is a favorite from my childhood - my mother would make it for festive meals.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.

Step: 2

Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.

Step: 3

Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.

Step: 4

Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

Per Serving: 186 calories; protein 2g; carbohydrates 46.3g; fat 0.5g; sodium 183.2mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .