Tzimmes
A sweet and savory Ashkenazi Jewish stew traditionally served for holidays. Carrots, sweet potatoes, and prunes simmer slowly with honey until tender and glazed, with optional brisket for heartiness. Comforting, earthy, and naturally sweet — a beloved centerpiece for Rosh Hashanah and Passover.
For 6 servings
- prep
Preheat the oven and butter the baking dish.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with the butter and set it aside.
- prep
Prep the carrots and sweet potatoes.
1.Peel the carrots and cut them into 1-inch chunks.2.Peel the sweet potatoes and cut them into 1-inch cubes.TIPTry to cut the vegetables into uniform sizes so they cook evenly. - simmer · ~30 min
Simmer the tzimmes on the stovetop.
1.In a large Dutch oven over medium-high heat, add the carrots, sweet potatoes, prunes, honey, orange juice, water, cinnamon, salt, and black pepper.2.Bring everything to a gentle boil, then reduce the heat to low.3.Cover the pot with a tight-fitting lid and simmer for 30 minutes, stirring once halfway through.TIPDon't rush the simmer — this step infuses the vegetables with the sweet flavors of the honey and orange. - bake · ~65 min
Bake the tzimmes until glazed and tender.
1.Carefully transfer the contents of the Dutch oven to the prepared baking dish, spreading it into an even layer.2.Cover the dish tightly with foil and bake for 45 minutes.3.Remove the foil, stir gently, and continue baking uncovered for another 15-20 minutes, or until the liquid is mostly absorbed, the vegetables are fork-tender, and a light glaze has formed.TIPIf the tzimmes looks too dry during the uncovered bake, add a splash of water or orange juice. - rest · ~10 min
Rest the tzimmes before serving.
Remove the dish from the oven and let it rest for 10 minutes to allow the glaze to thicken slightly and the flavors to settle.
TIPTzimmes is traditionally served warm or at room temperature, never piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables into uniform 1-inch pieces to ensure even cooking and a consistent texture.
- 2For a deeper flavor, substitute half the water with apple cider or additional orange juice.
- 3If using brisket, sear the meat first, then slice and nestle it into the vegetables before simmering.
- 4To intensify the glaze, remove the lid for the last 10 minutes of stovetop simmering.
- 5Tzimmes thickens as it cools; add a splash of water or juice when reheating to restore moisture.
- 6Make ahead by preparing the dish up to two days in advance; the flavors meld beautifully overnight.
Adapt it for your goals.
Meatless Main
Omit any optional brisket and add a can of drained chickpeas during the last 15 minutes of baking for a hearty, protein-packed vegetarian version.
Spiced DelightSpiced Delight
Add 1/4 teaspoon of ground ginger, a pinch of nutmeg, and a star anise pod to the simmering liquid for warm, aromatic complexity.
Low SugarLow-Sugar
Replace the honey with a sugar-free maple syrup alternative and use only 2 tablespoons of orange juice — the carrots and prunes provide ample natural sweetness.
Why this is on our healthy list.
Rich in Vitamin A
Carrots and sweet potatoes are loaded with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
High in Dietary Fiber
Prunes and sweet potatoes provide significant fiber, supporting digestive health and promoting a feeling of fullness.
Natural Sweetness, No Refined Sugar
The dish relies on honey, orange juice, and the inherent sugars of fruits and vegetables, avoiding any white or brown sugar.
Antioxidant Support
Prunes and cinnamon offer antioxidants that help combat oxidative stress and inflammation.
Frequently asked questions
Yes, but cut them into consistent sizes — baby carrots can stay whole, but larger ones should be halved for even cooking.
