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Cut carrots in large chunks and and sweet potatoes into eighths. Cook carrots and sweet potatoes in a covered pot of boiling salted water until tender but firm. Drain and set aside.
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Preheat oven to 350 degrees.
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Line a shallow baking pan with aluminum foil. Place carrots and sweet potatoes in pan. Add prunes, dried cherries and chopped apricots.
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In a separate bowl, mix orange juice, honey, zest, salt, and cinnamon. Pour evenly over casserole. Drizzle with vegetable oil.
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Cover with foil and bake for 30 minutes. After 30 minutes, remove foil, stir gently, and bake uncovered for an additional 10 minutes.