Sweet Potato and Carrot Bake
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Sweet Potato and Carrot Bake
Times
- Prep Time : 15 min
- Cook Time : 45 min
- Ready Time : 1 hour
Servings
6-8
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
- 1 pound carrots, peeled and cut into 1/4-inch thick rounds
- 1 cup vegetable broth
- 4 tablespoons brown sugar
- 2 tablespoons margarine, melted
- 1 teaspoon orange zest
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Directions
Preheat oven to 400° F. Grease a 9-inch square baking dish and set aside.
In a medium bowl, combine all ingredients and toss to coat. Pour into prepared pan and cover with foil. Bake 30 minutes. Remove foil and bake 15 more minutes or until vegetables are tender.
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About Jamie Geller
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Pareve , Appetizers, Dinner, Lunch, Side Dish, Starches, Vegetable Side , Passover Recipes, Rosh Hashanah, Shabbat, Shavuot, Thanksgiving , 15-minute Prep, Meals in Minutes , American, Ashkenazi, Jewish, Moroccan , Dinner Tonight, Make Ahead , Budget, Comfort Food, Gluten Free, Kid Friendly, Vegan, Vegetarian , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Can I use chicken stock in place of the vegetable stock for this recipe? I can’t seem to find any vegetable stock at the store….
Manischewitz makes an all natural vegetable broth and Imagine Soups makes an Organic No-Chicken Chicken broth and a vegetable I believe — that’s if you want to keep it pareve — but if you don’t mind either way then chicken broth will work just as well. Enjoy!