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(1 Votes)


  • 1 pound carrots, scrubbed and sliced 1 inch thick
  • 6 medium yams, peeled and coarsely chopped
  • 3/4 cup pitted prunes or dried unsulphured apricots, or a combination
  • 1 cup fresh-squeezed orange juice
  • 1/2 cup honey
  • 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Place the carrots and yams in a large pot and add water to cover. Cook over medium heat for about 15 minutes or until tender but still firm. Remove from the heat and drain. Place the vegetables in a covered casserole dish. Add the prunes or apricots and mix gently. Combine the orange juice, honey, and cinnamon. Pour over the vegetables and fruit. Cover and bake for 30 minutes. Uncover, stir gently, and continue to bake, uncovered, for another 10 minutes. Serves 6 to 8

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