Tzimmes
A warm, comforting sweet stew of carrots, sweet potatoes, and dried fruit, gently spiced with cinnamon. This classic Ashkenazi Jewish dish is a staple for holidays like Rosh Hashanah, symbolizing a sweet new year. It's a perfect cozy side dish that pairs beautifully with roasted meats.
For 6 servings
8 steps. 90 minutes total.
- 1
Preheat your oven to 350°F (175°C)
- a.Lightly grease a 3-quart casserole dish or a 9x13 inch baking dish.
- 2
Step 2
- a.In a large bowl, combine the prepared sweet potatoes, carrots, prunes, and dried apricots. Toss them gently to mix.
- 3
Step 3
- a.In a separate medium bowl, whisk together the orange juice, water, honey, melted butter, brown sugar, cinnamon, ginger, salt, and black pepper until the sugar and salt are dissolved. This creates the glaze.
- 4
Pour the glaze mixture over the sweet potatoes and fruit in the large bowl
- a.Stir thoroughly until everything is evenly and generously coated.
- 5
Step 5
- a.Transfer the entire mixture to your prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil.
- 6
Bake covered for 60 minutes
- a.The vegetables will begin to soften and absorb the flavors.
- 7
Step 7
- a.Carefully remove the foil, give the tzimmes a good stir, and return it to the oven uncovered. Bake for an additional 30-40 minutes, or until the vegetables are fork-tender and the liquid has reduced to a thick, syrupy glaze.
- 8
Remove from the oven and let it rest for at least 10 minutes before serving
- a.This allows the glaze to set slightly. Serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For even cooking, ensure your sweet potatoes and carrots are cut into uniform, bite-sized pieces.
- 2Tzimmes develops more flavor as it sits. It's an excellent dish to make a day ahead. Simply reheat gently before serving.
- 3For a brighter flavor, add the zest of one orange to the glaze mixture.
- 4Don't overcrowd the baking dish. The ingredients should be in a relatively even layer to ensure proper glazing and cooking.
Adapt it for your goals.
Meat Version
For a heartier, main-course tzimmes, add 2 lbs (900g) of beef flanken or brisket chunks. Brown the meat first, then nestle it among the vegetables before baking. You may need to increase the baking time by an hour.
Different Dried FruitsDifferent Dried Fruits
Feel free to substitute other dried fruits like figs, dates, or dried cherries for some of the prunes or apricots.
Alternative SweetenersAlternative Sweeteners
Replace the honey and brown sugar with an equal amount of maple syrup or silan (date honey) for a different flavor profile.
Savory TwistSavory Twist
Add one large, thickly sliced onion to the vegetable mixture for a savory counterpoint to the sweetness.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes and carrots are excellent sources of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for vision, immune function, and skin health.
High in Dietary Fiber
The combination of root vegetables and dried fruits like prunes and apricots provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full.
Source of Antioxidants
The colorful vegetables, fruits, and spices like cinnamon are packed with antioxidants, which help protect your body's cells from damage caused by free radicals.
Frequently asked questions
Tzimmes is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits like prunes and apricots, often combined with other root vegetables like sweet potatoes. It's slow-cooked until tender and glazed, and is especially popular during holidays like Rosh Hashanah.