Sweet-and-Spicy Root Vegetables
The added heat balances well with the sweet-and-tangy sauce, and the inclusion of the crunchy nut topping adds some additional interest.
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Cooking tools:
- Slow cooker
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 4 cubes Gefen Frozen Sautéed Onions
- 1 (1-lb./450-g.) bag baby carrots
- 2 medium sweet potatoes, cut into 1-inch cubes
- 3 small parsnips, cubed
- 1 turnip, cubed
- 1/2 cup Gefen Dried Cranberries
- 1/2 cup apricot jam, such as Tuscanini
- 2 tablespoons oil
- zest of 1 orange
- 1/2 teaspoon chili lime spice
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/2 cup chopped fresh, cleaned parsley, for garnish
- 1/2 cup chopped dry-roasted and salted pecans, for garnish
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