Autumn is here, and with it comes cozy comfort food.
This dish, also known in Yiddish as 'tsimmes' which means 'making a fuss' because of all the peeling and chopping that's required, is a Rosh Hashanah (Jewish New Year) classic, but also an easy to make recipe and great as a side dish for a Friday night (vegan) roast in all it's autumnal colours!
Although there’s a lot of peeling and chopping with this recipe, the rest requires little effort. Just pop the veggies in the oven and while they’re cooking you can prepare your balsamic reduction sauce.
This fragrant, colourful dish is drizzled with a balsamic reduction glaze, seasoned with a bit of rosemary and a pinch of cinnamon, a handful of prunes or dates for sweetness, and a dash of orange juice. It smells divine and it's a satisfying crowd pleaser.
Choose root vegetables in a variety of colours at your local market.
Makes 6 servings
1 large (or 2 medium) sweet potato, peeled and sliced into 1 1/2 inch pieces
5 medium purple and orange carrots (or 2 small beets if you can't find purple carrots), peeled and sliced into 1 1/2 inch pieces.
2 parsnips, peeled and sliced into 1 1/2 inch pieces
2 tbsp extra virgin olive oil
1 1/2 tbsp maple syrup
1 tsp sea salt
4 sprigs fresh rosemary
1/2 cup balsamic vinegar
1/2 cup walnuts, chopped
1/2 cup dry dates ort prunes, chopped
pinch of cinnamon
1/3 cup fresh orange juice (optional)
While chopping all the veggies, heat the oven to 200 Celsius.
Once all chopped, throw the veggies into a bowl and mix together with olive oil, maple syrup and salt, making sure all the pieces are coated.
Line a baking sheet with baking parchment paper, and spread the veggies pieces evenly across the parchment. At this point you can also add 1/3 cup of fresh orange juice to the mix for added sweetness and juiciness. Add the sprigs of rosemary on top and roast for about 30 minutes.
While the veggies are baking, make the balsamic reduction. Pour the balsamic vinegar into a small saucepan, and heat on high until bubbling, then reduce heat to a simmer and heat until the balsamic thickens into a sauce for about 8 minutes or so. Once thickened remove the saucepan from the heat and let cool.
Remove the veggies from the oven after 30 minutes and sprinkle the handful of chopped walnuts, dates and a pinch of cinnamon over them. Mix the veggies around, making sure to cook them on both sides. Then pop the tray back into the oven and continue roasting for another 20 minutes or until all the pieces of veggies are tender.
Once they're cooked, remove from the oven. Crush up the roasted rosemary leaves over the vegetables, and remove the stem.
Add vegetables into a heat proof bowl, and drizzle the balsamic reduction on top.