📝 About This Recipe
A cornerstone of the Rosh Hashanah table, this vibrant Tzimmes is a celebration of sweetness and the hope for a fruitful new year. This Ashkenazi classic slowly simmers tender carrots and jewel-like dried fruits in a rich, orange-scented honey glaze until they reach a jammy, caramelized perfection. It is a soulful dish that balances earthy root vegetables with the brightness of citrus and the warmth of cinnamon.
🥗 Ingredients
The Vegetables
- 2 pounds Carrots (peeled and sliced into 1/2-inch thick rounds)
- 1 large Sweet Potato (peeled and cut into 1-inch cubes)
The Fruits
- 1 cup Dried Pitted Prunes (halved if very large)
- 3/4 cup Dried Apricots (Turkish apricots work best for sweetness)
- 1/2 cup Golden Raisins
Braising Liquid and Aromatics
- 1 cup Orange Juice (freshly squeezed preferred)
- 1/3 cup Honey (clover or wildflower)
- 3 tablespoons Unsalted Butter or Margarine (use margarine or oil for a Pareve meal)
- 2 tablespoons Brown Sugar (packed)
- 1 piece Cinnamon Stick (whole)
- 1/2 teaspoon Ground Ginger
- 1 tablespoon Orange Zest
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/2 cup Water or Vegetable Stock (as needed for moisture)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). While the oven warms, prepare your carrots and sweet potatoes, ensuring the pieces are relatively uniform in size for even cooking.
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2
In a large, heavy-bottomed Dutch oven or oven-safe pot, melt the butter or margarine over medium heat until it begins to foam.
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3
Add the sliced carrots and cubed sweet potatoes to the pot. Sauté for 5-7 minutes, stirring occasionally, until the edges begin to soften slightly and take on a light golden color.
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4
Stir in the honey, brown sugar, ground ginger, and kosher salt. Toss the vegetables thoroughly to ensure every piece is coated in the sweet mixture.
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5
Pour in the orange juice and the 1/2 cup of water (or stock). Add the cinnamon stick and orange zest, bringing the liquid to a gentle simmer.
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6
Once simmering, stir in the prunes, dried apricots, and golden raisins. The liquid should roughly reach halfway up the sides of the vegetables.
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7
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
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8
Bake for 45 minutes. At this point, remove the lid and gently stir the mixture. The vegetables should be tender when pierced with a fork.
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9
Continue to bake, uncovered, for another 20-30 minutes. This allows the liquid to reduce into a thick, syrupy glaze and gives the vegetables a beautiful roasted sheen.
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10
Check the pot every 10 minutes during the final stage; if the liquid disappears too quickly, add a splash more water or orange juice to prevent burning.
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11
Remove from the oven and discard the cinnamon stick. Let the dish rest for 10 minutes before serving; the glaze will continue to thicken as it cools slightly.
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12
Give the Tzimmes one final gentle stir to coat everything in the accumulated juices and transfer to a warm serving platter.
💡 Chef's Tips
For a deeper flavor, try using multi-colored heirloom carrots for a stunning visual presentation. If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last 15 minutes of cooking. To make this dish ahead of time, simply reheat it in a 300°F oven with a splash of water to loosen the glaze; it actually tastes better the next day! Avoid over-stirring once the vegetables are cooked, as the sweet potatoes can become mushy and lose their shape. For a modern twist, add a pinch of cayenne pepper or Aleppo pepper to balance the sweetness with a tiny hint of heat.
🍽️ Serving Suggestions
Serve alongside a traditional Braised Beef Brisket to soak up the savory meat juices. Pair with a crisp, dry Riesling or a sparkling apple cider to cut through the richness of the honey. Top with toasted slivered almonds or chopped parsley just before serving for a bit of crunch and color. Accompany with a side of fluffy couscous or challah bread to ensure not a drop of the honey glaze goes to waste. Great as a side for roast chicken or turkey during any fall harvest festival.