Tzimmes has always been one of my favorite holiday dishes. I love the combination of savory root vegetables with plump prunes.

This apple butter glazed tzimmes is a little bit sweet, a little bit salty and all-around delicious, making it the perfect recipe for Rosh Hashanah.

For this recipe, I’m using Manischewitz Apple Butter in place of honey (it’s made with just apples and apple juice), but you can use any apple butter you have on hand for a punch of autumn flavor that is perfect for a High Holiday menu. Flavorful and warming, this treat definitely deserves a spot on your table. It’ll make your kitchen smell delicious, too!

Apple Butter Glazed Tzimmes

Serves 6 to 8

• ¾ cup Manischewitz apple butter
• 1 cup vegetable stock
• 1 Tbs. apple cider vinegar
• 6 dried figs, quartered
• 1 cup prunes
• 1 large sweet potato, peeled and chopped
• 1 medium apple, peeled and chopped
• 4 medium carrots, peeled and chopped
• 4 medium parsnips, peeled and chopped
• 3 Tbs. olive oil
• 1 tsp. cinnamon
• 1 tsp. ginger, freshly grated
• ¼ tsp. salt
• ¼ cup chopped parsley
• 2 Tbs. sesame seeds

Combine the apple butter, vegetable stock and vinegar in a bowl. Add the quartered figs and prunes. Soak for 20 minutes. Put aside.

Preheat the oven to 350 degrees.

In a large bowl, toss the sweet potato, apple, carrots and parsnips with olive oil, cinnamon, ginger and salt.

Add the vegetables to a 9-by-13-inch baking dish. Pour the apple butter mixture with figs and prunes over top. Cover, and bake for 2 hours or until tender.

Top with parsley and sesame seeds.