Tzimmes Recipe
Jewish · Side dish · 105 min total
A sweet and savory Jewish stew of carrots and dried fruits, often served for Rosh Hashanah or Passover. This version is braised with honey and orange juice for a deeply flavorful side dish.
15
min prep
min prep
90
min cook
min cook
6
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 lb carrots, peeled and sliced into 1/4-inch rounds
- 1/2 cup dried apricots, halved
- 1/2 cup prunes, pitted and halved
- 1/4 cup honey
- 1/4 cup orange juice
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine carrots, apricots, and prunes.
- In a small bowl, whisk together honey, orange juice, brown sugar, cinnamon, ginger, and salt.
- Pour the honey mixture over the carrot mixture and toss to coat evenly.
- Transfer to a 9x13-inch baking dish. Add 1/4 cup water to the dish.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, stir, and continue baking uncovered for 30-45 minutes, until carrots are tender and liquid has thickened into a glaze.
- Let rest for 5 minutes before serving.
Tips
- For a richer flavor, use dark honey like buckwheat.
- Can be made a day ahead; reheat gently on the stovetop or oven.
- Add a squeeze of lemon juice at the end if you prefer more acidity.
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