Vegan carrot and parsnip tzimmes - The Jewish Chronicle

Ingredients

• 1 medium sweet potato, peeled and cut into 5cm x 1cm (2 x ½-inch) wide wedges
• 6 medium carrots, cut into 5cm x 1 cm (2 x ½-inch) pieces
• 2 medium parsnips, cut into 5cm x 1cm (2 x ½-inch) pieces
• 6 spring (green) onions, cut into 5cm (2-inch) pieces
• 3 garlic cloves, finely chopped
• 75g (½ cup) dates, pitted and roughly chopped
• 50g (½ cup) pecans, roughly chopped
• 160ml (⅔ cup) apple juice
• 180ml (¾ cup) vegetable broth, low-sodium if preferred
• 2 tbsp maple syrup
• 2 tsp freshly grated ginger
• 1 tsp ground cinnamon
• 1 tsp orange zest
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ cup unsalted vegan butter, cubed
• Flaky salt