Stephanie’s Tzimmes (Sweet Root Vegetable Casserole) Recipe

Ingredients:

• 1 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1/2 cup dried prunes, rough chopped
• 1/3 cup matzo meal
• 1/2 cup dried apricots, rough chopped
• 1 small yellow onion, peeled and cut into 3/4-inch wedges
• 4 ounces plant-based butter or margarine, melted, divided use
• 1 pound yams, peeled and cut into 3/4-inch thick batons
• 4 large carrots (1 pound), peeled, cut in half, and split lengthwise
• 1 Pink Lady apple, core removed, cut into 3/4-inch wedges
• Kosher salt, to taste

Directions:

1. Preheat oven to 425°F. Line a 9-inch springform pan with parchment and brush with oil.
2. Toss apples, carrots, yams, and onions with 2 tablespoons melted plant-based butter. Season with salt, to taste.
3. Spread on a sheet pan and roast 30 minutes until interiors are tender and edges are brown. Remove from oven and transfer to a mixing bowl.
4. Add remaining ingredients and toss gently to coat, being careful to keep vegetables intact. Season with additional salt, to taste. Press firmly into prepared pan.
5. Lower oven temperature to 325°F. Bake for another hour or until edges are brown and surface is golden.
6. Remove from oven. Let cool 15 minutes. Transfer to a platter, slice, and serve.
7. Cook’s Tip:
8. This is even better on the second day once the flavors have had a chance to meld together. It’s a great recipe to make ahead. Chill or freeze and then re-warm before serving.