Veggie Tanzia (Roast Root Vegetables With Dried Fruit and Nuts)

Name: Veggie Tanzia (Roast Root Vegetables With Dried Fruit and Nuts)
Ingredients: 8 tablespoons olive oil; 2 pounds yellow onions, thinly sliced; 1 teaspoon kosher salt, plus more to taste; ½ cup pitted prunes, halved; ½ cup dried apricots, halved; ½ cup dried figs, stemmed and halved; ½ cup shelled walnut halves and pieces; 2 tablespoons sugar; 1 teaspoon ground cinnamon; Freshly ground black pepper; 2 medium sweet potatoes (1 pound), peeled and cut into 2-inch pieces; 2 large turnips (1 pound), peeled and cut into 2-inch pieces; 1 medium butternut squash (2 to 2½ pounds), peeled, seeded and cut into 2-inch pieces; ½ teaspoon ground turmeric; ½ cup blanched slivered almonds, for garnish

www.jewishfoodsociety.org

Photographer: Penny De Los Santos.

View full recipe on www.jewishfoodsociety.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools:

Stove
Skillet
Oven
Mixing bowl
Roasting pan
Serving platter
Measuring spoon
Measuring cup
Spoon

Ingredients

8 tablespoons olive oil
2 pounds yellow onions, thinly sliced
1 teaspoon kosher salt, plus more to taste
½ cup pitted prunes, halved
½ cup dried apricots, halved
½ cup dried figs, stemmed and halved
½ cup shelled walnut halves and pieces
2 tablespoons sugar
1 teaspoon ground cinnamon
Freshly ground black pepper
2 medium sweet potatoes (1 pound), peeled and cut into 2-inch pieces
2 large turnips (1 pound), peeled and cut into 2-inch pieces
1 medium butternut squash (2 to 2½ pounds), peeled, seeded and cut into 2-inch pieces
½ teaspoon ground turmeric
½ cup blanched slivered almonds, for garnish