Tzimmes

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4 tablespoons salted butter or vegan butter substitute (see Cook's Note)

1 1/2 pounds medium rainbow carrots, sliced into 1/2-inch-thick rounds (see Cook's Note) 

1 1/2 pounds small sweet potatoes, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note) 

4 ounces red pearl onions, peeled (about 1 cup)  

1/3 cup candied ginger, roughly chopped 

10 dried apricots 

10 prunes, pitted  

1 cup low-sodium vegetable broth 

1/4 cup honey  

1 cinnamon stick 

1 teaspoon kosher salt 

Pinch fine sea salt 

Ground cinnamon  

2 tablespoons chopped fresh mint 

2 tablespoons chopped fresh parsley