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Total Time:
Prep Time: 20 min
Cook Time: 1 min

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Ingredients

For 8 Servings

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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 tbsp olive oil
1/2 tsp salt
1/2 tsp fresh ground pepper
1 cup orange juice
1/3 cup fresh lemon juice
1/3 cup honey
1/2 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp ginger
1 cup prune, pitted
1/2 cup dried apricot, sliced
1 tbsp fresh chives, snipped

Directions

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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.

Directions

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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.

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