Serves 8

2 lbs carrots
3 lbs sweet potatoes
2 lbs white potatoes
1 small onion, minced
1 apple, peeled and chucked
1 cup pitted prunes
4 tbsp honey
2 tbsp brown sugar
2 tsp grated lemon zest
1 tbsp lemon juice
1 tsp salt and 1/4 tsp pepper
2 cups water
marjoram or sage leaves to garnish

Peel carrots, slice 1 inch thick; peel and chunk all potatoes. Preheat oven to 425-degrees F.

Toss carrots, potatoes, onion and apple in water in a deep heavy 10" x 15" baking pan. Cover, reduce heat to 375-degrees and roast 30 minutes, shaking pan occasionally.

Add prunes, honey, brown sugar, lemon zest, lemon juice, salt and stir well. Cook 20 to 30 minutes more, taste and adjust flavor. Juice should taste slightly sweet and sour. Uncover to evaporate juices and thicken slightly. May be made one day ahead.

Bring to room temperature and reheat covered at 325-degrees F. Vegetables should be tender. Garnish with fresh herbs.