ROASTED CARROTS, SWEET POTATOES, ONIONS, PRUNES AND APRICOTS

I have made this recipe several times and it is a favourite of mine. I have modified it from 'Friday Night Suppers' by Bonnie Stern. I like this cookbook as it has a variety of recipes and they are not complicated to make. 

These roasted vegetables make a wonderful side dish to compliment other dishes you may be serving. If you don't have orange juice, you could use other juices such as apple or pineapple or you could use lemon juice concentrate with some water added to it to make one quarter cup.

Ready to be covered with tin foil and put into the oven.

INGREDIENTS:

1 large sweet potato, peeled and cut into smallish cubes
4 medium to large carrots, peeled and sliced into one inch slices
2 medium onions, peeled and cut into small chunks 
1/2 cup prunes, cut into halves
1/2 cup apricots, cut into halves or thirds

1/4 cup olive oil
1/4 cup honey or maple syrup
1/4 cup orange juice
1/2 tsp cinnamon
salt and pepper to taste

2 tbsp chopped parsley as a garnish  

DIRECTIONS:

1. In a large bowl, combine the sweet potatoes, carrots, onions, prunes and apricots.

2. In a smaller bowl or 2 cup measuring cup, combine the oil, honey, orange juice, salt and pepper and cinnamon. Add to the vegetables and combine well.

3. Line a large baking sheet or two medium size baking sheets with parchment paper. Spread the vegetables over the parchment paper, cover with foil and roast in a preheated 400 degree F oven for 25 minutes. Uncover and continue to roast for 20 to 25 minutes or until browned. 

4.  Sprinkle the parsley over the served vegetables.  Makes 8 servings.

Adapted from Friday Night Suppers.