ROASTED CARROT AND SWEET POTATO TZIMMES

Steps:

• Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press down only hard enough to remove just the colored part of the skin, not the bitter white pith). Do the same with the lemon. Juice enough oranges to get 2 ½ cups juice. Cut carrots crosswise into 2-inch chunks or lengthwise into 2-inch pieces. Cut the sweet potatoes into large bite-size chunks. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all the vegetables in roughly a single layer (don't go crazy with this, just don't pile them too deeply). Place carrots, potatoes, shallots, dried fruit, and lemon and orange zests into pan. Toss with olive oil, salt and pepper. Pour juice over all. Roast uncovered until vegetables are tender and browned in places, and the juice is mostly absorbed, about 1 ¼ hours. Turn the vegetables once or twice during the cooking time. If you want more juice in the finished dish, add another ½-1 cup juice during last 20 minutes of cooking time. The juices should thicken slightly. This dish may be made a day ahead and reheated in a 350-degree oven.