Ingredients
| 6 to 8 oranges | 1 lemon |
| 2 lbs. carrots | 3 lbs. sweet potatoes |
| 1 lb. shallots | ½ to ¾ lb. dried plums or pitted prunes |
| 3 to 4 Tbsp. extra-virgin olive oil | Kosher or sea salt |
| Freshly ground white or black pepper |
Preparation
1. Preheat oven to 400 °F. Remove zest from 2 of the oranges and lemon, avoiding the white pith. Juice oranges to yield 2 ½ cups juice. Peel carrots and sweet potatoes — cut into chunks. Peel and quarter shallots. Snip dried fruits in half.
2. Place carrots, sweet potatoes, shallots, dried fruit, lemon and orange zest in a single layer of roasting pan. Toss with olive oil to coat evenly. Season with salt and pepper and pour juice over all.
3. Roast turning vegetables once or twice during cooking, until they are tender, browned in places, and most of the juice is absorbed — about 1 ¼ hours.
4. For a saucier dish, add another ½ to 1 cup juice during the last 20 minutes of cooking. Juice should thicken slightly. Serve warm or at room temperature.
Serves 8 to 10.
Nutritional Information: Calories: 400; Fat: 6g; Cholesterol: 0mg; Sodium: 210mg; Total Carbohydrates: 85g; Dietary Fiber: 17g; Sugars: 23g; Protein: 7g.
