Ingredients:
1 lb sweet potatoes, peeled cut into 1-in . chunks
1 lb yukon gold potatoes, scrubbed cut into 1-in . chunks
1 lb small red potatoes, scrubbed and halved
1 (1 lb) baby carrots, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup orange juice
1/3 cup fresh lemon juice
1/3 cup honey
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1 cup prunes, pitted
1/2 cup dried apricots, sliced
1 tablespoon fresh chives, snipped
Directions:
Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice.
Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.
Servings: 8
Time preparation: 20 min.
Time total: 88 min.