1 pound fresh red beets, peeled and cut into 1” cubes
1 pound fresh carrots, peeled and cut on the bias into large thick slices
1 pound fresh parsnips, peeled and cut on the bias into large thick slices
1 1/2 pounds fresh sweet potato, peeled and cut into 2” pieces
6 tablespoons butter, divided
1 1/2 cups leeks, white only, cleaned of sand and cut into one-inch pieces (about 2 medium leeks)
Zest from one large navel oranges
Juice from two large navel oranges (1 cup)
1 teaspoon ground cinnamon
1/4 cup brown sugar
1 cup pitted prunes, left whole
10 dates, pitted and split in half
1/4 cup dried currants
1 tablespoon extra-virgin olive oil
Kosher salt to salt water
In a medium pot, bring salted water to a boil and add beets and lower to a gentle boil. Cook for 15 minutes, drain and set aside. Red beets are boiled separately so other vegetables don’t turn red.
While beets are cooking, place a large pot of salted water on to boil and add carrots and cook five minutes. Add parsnips and sweet potato and cook for five additional minutes at a low boil. Drain and pour vegetables back into the same pot.
Preheat oven to 425 degrees F.
Using the same small pot used to cook the beets, add 4 tablespoons of butter and over medium heat add leeks and cook for two minutes. Then add the remaining 2 tablespoons of butter, zest, juice, cinnamon, brown sugar, prunes, dates and currants. Stir and cook until the mixture thickens some, about 4-5 minutes. Remove from heat.
Pour leek and fruit mixture over the vegetables in the large pot and gently toss to coat. Add beets and gently combine.
Pour this mixture out onto two sheet pans and drizzle the oil over the vegetables in both pans.
Roast for 25-30 minutes turning half way through until vegetables are tender.
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