Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
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  • 1 star values: 0
  • 4 Ratings

Tsimmes means "a fuss" in Yiddish, but that doesn't happen with this easy recipe. In the pan, separate the beets from the sweet potatoes and parsnips to prevent discoloration.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
roast:
1 hr 25 mins
total:
1 hr 55 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*

Small beets do not need to be peeled; scrub well after trimming. Wear plastic gloves when peeling large beets to avoid staining hands.

**TEST KITCHEN TIP:

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

192 calories; fat 3g; carbohydrates 41g; mono fat 1g; poly fat 2g; insoluble fiber 7g; sugars 19g; protein 3g; vitamin a 7531.5IU; vitamin c 15.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 100.8mcg; sodium 264mg; potassium 811mg; calcium 70.7mg; iron 1.6mg.
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