Carrot Tzimmes Recipe
Jewish · Side dish · 75 min total
A sweet and savory Jewish braised carrot dish, traditionally served on Rosh Hashanah, with honey and dried fruits for a touch of sweetness.
15
min prep
min prep
60
min cook
min cook
6
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 lb carrots, peeled and sliced into 1/4-inch rounds
- 1/4 cup honey
- 1/4 cup orange juice
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup pitted prunes, halved
- 1/2 cup dried apricots, halved
- Salt to taste
Instructions
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the carrots and sauté for 5 minutes, stirring occasionally.
- Stir in the honey, orange juice, water, cinnamon, ginger, and a pinch of salt. Bring to a simmer.
- Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Add the prunes and apricots, stir to combine. Cover and continue cooking for another 20-30 minutes, until carrots are tender and the liquid has thickened to a syrupy glaze.
- Taste and adjust seasoning with more salt or honey if desired. Serve warm or at room temperature.
Tips
- Can be made ahead and reheated; flavors meld and improve.
- Add a splash of lemon juice at the end for brightness if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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