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Roast Vegetable Tsimmes with Apricots
Ingredients
- 4 largeparsnips (about 1-1/2 lb.), peeled and cut into 2- to 3-inch pieces
- 1 1/2 pounds 1-1/2- to 2-inch beets, trimmed and halved or 2 large beets, peeled and cut into 2- to 3-inch pieces*
- 2 largesweet potatoes (about 1-1/2 lb.), peeled and cut into 2- to 3-inch pieces
- 2 largeonions, cut into 2- to 3-inch pieces
- 2 tablespoons cooking oil
- 1 headgarlic, peeled and separated into cloves
- 1 teaspoon kosher salt or salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot paprika**
- 1 7 ounce packagedried apricots, halved
Directions
1. Preheat oven to 375 degrees F. In roasting pan arrange vegetables in rows. Drizzle with oil. Sprinkle with garlic cloves, salt, pepper, and paprika. Do not stir.
2. Cover; roast for 1 hour (do not stir). Uncover; sprinkle with dried apricots. Gently stir each row of vegetables, avoiding mixing different vegetables. Roast, uncovered, for 25 to 35 minutes more or until vegetables are tender, stirring once. To serve, combine vegetables in a bowl. Serve warm. Makes 10 to 12 servings.
From the Test Kitchen*
- Small beets do not need to be peeled; scrub well after trimming. Wear plastic gloves when peeling large beets to avoid staining hands.
- Paprika, the ground red spice derived from the flesh of dried mild pepper, is labeled sweet or hot. Use either variety for this recipe.
Nutrition Facts
(Roast Vegetable Tsimmes with Apricots)
- Servings Per Recipe 10,
- cal. (kcal) 192,
- Fat, total (g) 3,
- carb. (g) 41,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 2,
- fiber (g) 7,
- sugar (g) 19,
- pro. (g) 3,
- vit. A (IU) 7531,
- vit. C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- sodium (mg) 264,
- Potassium (mg) 811,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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