Serves 8

It’s traditional at Passover to eat “tzimmes”, a sweet and flavorful carrot and sweet potato dish. I’ve updated the recipe by substituting the traditional honey with molasses and adding fresh pineapple.

• 1 lb sweet potatoes, peeled and cut in ½-inch rounds
• 1 lb carrots, thinly sliced into rounds
• 1¼ cups fresh or drained canned pineapple chunks
• ½ cup dried cranberries or raisins
• ½ cup packed brown sugar
• 3 Tbsp orange juice concentrate
• 1 Tbsp vegetable oil
• 2 Tbsp molasses
• 1½ tsp ground cinnamon
• 3 Tbsp chopped toasted pecans
• ¼ cup chopped fresh parsley

1. Preheat the oven to 350˚F. Spray a 9-by13-inch baking dish with cooking oil. Place the sweet potatoes and carrots in a saucepan and cover with cold water. Bring to a boil. Cook for 10 minutes at a boil, or until tender. Drain. 2. Toss the sweet potatoes and carrots with the pineapple and cranberries. Place in the prepared baking dish. 3. Combine the brown sugar, juice concentrate, oil, molasses and cinnamon in a small saucepan. Cook over medium heat, stirring frequently, for one minute or until melted and smooth. 4. Pour the sauce over the vegetables. Cover and bake for 15 minutes, or until heated through. Remove from the oven and toss the vegetables. Sprinkle the pecans overtop. Garnish with the parsley.

Prep time: 15 minutes Cook time: 25 minutes

Nutritional Analysis Per Serving
Calories 174 Protein 1.6 g Fat 3.7 g Saturated Fat 0.4 g Carbohydrates 24 g Cholesterol 0 mg Sodium 46 mg Fiber 3.9 g