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Though tsimmes — a traditional part of the Rosh Hashanah meal — generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.

We kept all the essentials — carrots bolstered by parsnips, beets and a sweet potato — but instead of a stew texture, we aimed for more of a roasted vegetable dish with a deliciously sweet sauce. That sauce comes from yet more classic ingredients, including raisins and dates, as well as honey and orange juice, and just a bit of cinnamon. The result is comforting and familiar, but just a little different.

Carrot, Parsnip, Beet and Sweet Potato Tsimmes

1 pound carrots, peeled and thinly sliced

1 pound parsnips, peeled and sliced

1 pound beets, peeled and sliced

1 medium sweet potato, peeled and sliced

¾ cup golden raisins

1 cup chopped dates

1 cup orange juice

Zest of 2 oranges

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 teaspoon cinnamon

½ cup honey

Heat the oven to 350 degrees.

In a large casserole dish, combine the carrots, parsnips, beets, sweet potatoes, raisins and dates.

In a medium bowl, whisk together the orange juice, orange zest, salt, pepper, cinnamon and honey. Pour the mixture over the vegetables, then bake for 1 hour, or until tender. Stir the mixture several times during baking. Serve hot or at room temperature. Makes 12 servings.

Per serving: 190 calories; 0 g fat (0 g saturated fat; 3 percent calories from fat); 48 g carbohydrates; 34 g sugar; 0 mg cholesterol; 230 mg sodium; 3 g protein; 6 g fiber.

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