1. Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice. 2. Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered. 3. Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
