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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled cut sweet	-	-	-	-
yukon gold potato	1		cut	-	-	-	-
red potato	1	lb	scrubbed halved	317.515	72.1213	8.5729	0.635
baby carrot	1		peeled	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
honey	1/3	cup		-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
cinnamon	1/2	teaspoon	ground	-	-	-	-
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
prune	1	cup	pitted	245.7	65.05199999999999	2.0358	0.46799999999999997
apricot	1/2	cup	sliced	37.2	8.618	1.085	0.3022
chive	1	tablespoon	snipped	0.9	0.1305	0.0981	0.0219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.