Jewish Life Food Roasted Carrots and Sweet Potatoes with Honey (Tsimmes) Facebook Twitter Email SMS WhatsApp Share By J. Correspondent | February 18, 2009 Sign up for Weekday J and get the latest on what's happening in the Jewish Bay Area. Serves 8 2 lbs. large sweet potatoes, peeled and cut into 3-inch chunks2 lbs. carrots, peeled and cut into 2-inch slices1 cup pitted prunes or other dried fruit1 cup orange juice4 Tbs. honeyjuice of 1 lemon Mix together all the ingredients and place in a deep baking pan. Add enough water to cover. Roast in a pre-heated 350 degree oven for 45 minutes, stirring occasionally. Serve warm.(Rebecca Ets-Hokin) J. Correspondent Also On J. Recipe Cholent, Shabbat stew, is perfect for a chilly winter day Food Another year, another chance for a festive Rosh Hashanah meal Recipe For a sweet veggie Purim feast, try honeyed tsimmes and a sweet potato pot pie Food Cook: Potato embargo makes spud more popular during Pesach Subscribe to our Newsletter I would like to receive the following newsletters: Weekday J From Our Sponsors (helps fund our journalism) Your Sunday J Holiday Bytes