Tzimmes with Beets and Roasted Coconut

What to do

1. Preheat the oven to 350°F. Generously grease a 13″ by 9″ baking dish with coconut oil.
2. Add the chopped sweet potato, carrots, cranberries, and apricots to the greased casserole dish.
3. Add the orange juice, honey, ground cinnamon, and sea salt to a small blender and blend until smooth (or whisk in a bowl until well-combined).
4. Pour mixture over the vegetables and bake, covered , for 30 to 40 minutes, or until vegetables are soft but still al dente.
5. Stir in the chopped cooked beets and chunks of butter.
6. Sprinkle the shredded coconut on top and bank for an additional 10-15 minutes, until the coconut is toasted and vegetables are cooked through.