This version of the classic dish gets a savoury undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.
- Preparation Time20 mins
- Cooking Time70 mins
- Preheat the oven to 180 degrees C.
- Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
- Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
- Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
If you want to keep the meal kosher and are serving this dish with meat, use vegan butter substitute. Unpeeled carrots will hold together better than peeled during braising. Smaller sweet potatoes will match the size of your carrots for a more even cooking.