This simple vegan/gluten-free recipe comes together effortlessly. A little chopping and zesting, and bake it in the oven! It’s delicious hot or cold, and is at home on a brunch buffet or dinner table. Try different dried fruits or nuts, or add some ginger if you like a bit of spice!
- 4 large sweet potatoes, skinned and cubed (about 4 to 5 cups)
- 4 carrots, peeled and sliced (about 2 cups)
- 2 Tbl. coconut oil
- 2 whole oranges
- 1/2 cup raisins (dried currants or cranberries are also good)
- 2 Tbl. agave syrup
- 1 tsp. vanilla
- 1/4 cup walnuts, roughly chopped
- Pinch of salt, to taste
- Preheat oven to 375.
- Toss prepared potatoes with prepared carrots in coconut oil in a large, oven-proof casserole.
- Bake for 30-40 minutes, until sweet potatoes and carrots are fork-tender.
- Zest oranges.
- Set zest aside and juice both oranges.
- In a small bowl, soak raisins in fresh orange juice while veggies roast in the oven.
- In a heavy-bottom pan over low heat, toast the walnuts until they are slightly browned and fragrant. As soon as you smell them, turn off the heat! They can burn quickly.
- When the potatoes and carrots are ready, mix in raisins, orange juice and zest, agave syrup, vanilla, walnuts and salt. Enjoy!
- Testing is really easy and brings out a lot of citrus flavor. You can buy a fancy zester, but really, all you need is a microplane or a small-tooth grater.
- First, make sure you thoroughly wash the outside of the citrus. Then run the skin carefully along the microplane or small tooth grater, taking off just the colorful part of the peel. (Watch your fingertips - ouch!)
- Avoid the white part underneath, called pith, it’s bitter. That’s it! Now you can officially zest.
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