Prep Time: 12 minutes
Cook Time: 1 hour, 30 minutes
Chill Time: none
Yield: 6 to 8 servings
1 cup sweet apple cider
2 tablespoons white wine, such as Hagafen Lake County White Riesling
2 tablespoons margarine – earth balance
2 tablespoons olive oil
1 tablespoon lemon juice
½ cup brown sugar, packed
4½ teaspoons cinnamon
½ teaspoon nutmeg
1 tablespoon kosher salt
¼ teaspoon cayenne pepper or to taste
2 large sweet potatoes, peeled and cut into chunks
1 pound prepared peeled and cubed butternut squash
25 baby carrots
½ cup raisins
½ cup golden raisins
1. Preheat oven to 375° F. Lightly grease a roasting pan with non-stick cooking spray.
2. In a small saucepan place apple cider, vinegar, margarine, olive oil, lemon juice, sugar, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3 to 5 minutes.
3. Place sweet potatoes, butternut squash, carrots and raisins in prepared pan.
4. Pour warm sauce over vegetables.
5. Cover tightly with aluminum foil. Bake at 375° for 1 hour and 30 minutes or until vegetables are soft. Serve immediately.
Tip
This sweet vegetable dish has a bit of a kick from the cayenne pepper and goes perfectly as a side dish to roasted turkey or chicken.
Tips:
Margarine: There are a few healthy margarines in the market place right now, Willow Run, Smart Balance and my personal favorite pick, Earth Balance. I use it as a spread and in both cooking and baking. It is free of trans fats, hydrogenated oils and artificial ingredients. It works perfectly in this recipe.
Wesley Kosher Supermarket donated all the groceries for this episode.
Wesley Kosher Supermarket
455 Rt. 306
Monsey, NY
Phone: 845.364.7217
Jamie Geller left a fast-track career as a New York City TV producer to embark on the frazzled-track career of Jewish wife and mother. Though cooking and baking had been on her "Never" list, she found herself outrageously enthusiastic about learning how to prepare terrific meals. Her family and guests now enjoy scrumptious Shabbos and holiday delicacies around her dining room table in Monsey, New York. Much to her own surprise, 
(5) Jamie Geller , November 20, 2009
THANK YOU EVERYONE!
Hi! I want to say I LOVE you all! Thanks so much for writing and taking the time to comment. It means the WORLD to me. I am so glad everyone is enjoying the videos and recipes. As for #3/Esther you are correct its a "total typo" - it's sweet apple cider and instead of "vinegar" in the instructions it should say "white wine" but "white vinegar" is a substitute for the wine in this recipe if you so desire. keep the comments coming, they keep me going! Thanx Ayalah for your support!
(4) iris moskovitz , November 15, 2009
DELICIOUS
I tried this recipe for Shabbos. It is quite simple to prepare, and very tasty. I will be purchasing the cookbook in the near future, i'yh. Bon Appetite.
(3) Esther , November 13, 2009
I am confused about the Cider
Hi Jayme, Is it cider or cider vinegar? the instructions say apple cider, vinegar, but I dont see vinegar in the recipe. Could you please clarify. I would love to make this.
(2) Ayalah Haas , November 9, 2009
Go Jamie! Go Jamie!
After months of chalishing to get the Quick & Kosher cookbook, I finally treated myself (and therefore my family) to a my very own copy the last time I was at the Feldheim bookstore. The sumptuous photographs and lively text are way better than I imagined they'd be. This video demo of your roasted vegetables is a blast. Ya got moxie, kid! May you go from strength to strength.
(1) elisabeth Tatum , November 8, 2009
specific quantities please
Great recipe. Could you add the specific quantities of the ingredients please?