Sweet Root Casserole with Dried Fruit

Enjoy one of the many fresh and innovative recipes in Terry Walters’ new book, Clean Start: Inspiring You to Eat Clean and Live Well.

Sweet Root Casserole with Dried Fruit
Makes 8 servings

Terry Walters, author of the blog Eat Clean Live Well, reinvents one of her favorite childhood casseroles, tzimmes, with even more irresistible seasonal vegetables.

• 3 medium sweet potatoes, peeled
• 6 parsnips, peeled
• 5 carrots, peeled
• 1 small yellow onion, sliced into wedges
• 10 pitted prunes, halved
• 1/2 cup unsweetened dried cherries
• 2-inch piece fresh ginger, peeled and julienned
• 1 cup orange juice
• 1/4 cup maple syrup
• 1/4 cup lime juice
• 1 teaspoon arrowroot powder
• 1/8 teaspoon freshly grated nutmeg
• Zest of 1 lemon, coarsely chopped
• Sea salt

Preheat oven to 375 F.

Chop sweet potatoes, parsnips and carrots into 1-inch chunks and place in 9 x 13-inch casserole dish. Add onion, prunes, cherries and ginger and toss to evenly distribute ingredients. In separate bowl, combine orange juice, maple syrup, lime juice, arrowroot, nutmeg, lemon zest and salt. Whisk to combine ingredients and pour evenly over vegetables. Cover with foil and bake 45 minutes. Remove from oven, remove foil and baste. Return uncovered casserole to oven and bake another 15 minutes. Remove from oven, toss vegetables again to recoat with sauce and serve.