Roasted Tzimmes

• 1 lb sweet potato, peeled cut into 1-in . chunks
• 1 lb yukon gold potato, scrubbed cut into 1-in . chunks
• 1 lb small red potato, 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 prune, pitted
• 1/2 cup dried apricot, sliced
• 1 tablespoon fresh chives, snipped

1. 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.
2. Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
3. 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.

sweet potato, gold potato, red potato, baby carrots, olive oil, salt, fresh ground pepper, orange juice, lemon juice, honey, allspice, ground cinnamon, ginger, dried apricot, fresh chives

Taken from www.food.com/recipe/roasted-tzimmes-126826 (may not work)