Tzimmes is the perfect way to round out your holiday dinner menu. It is so easy to make and yields such a delightful and impressive result. This sweet dish of stewed root vegetables and fruits is a massive family favorite for us. We can’t get enough of the honey glaze with the brown sugar and hint of cinnamon.
Tzimmes is great as a side dish and pairs perfectly with chicken, brisket, and even fish. If you are looking for a great recipe that will go with any protein, Tzimmes is super easy and incredibly delicious.
What is Tzimmes?
Tzimmes is a sweet dish of stewed root vegetables and fruits. The name might be a reference to the work involved in preparing the vegetables and fruits because, in Yiddish, the word tzimmes means “a big fuss.” Tzimmes is one of those Jewish foods that has so many variations. Carrots, raisins, and a sweetener are standard ingredients. Beyond that, there are many other possibilities: sweet potatoes, pumpkin, cranberries, sautéed onions, orange juice, nutmeg, chili flakes, and more.
- Cut your carrots into similar-sized pieces, so they cook evenly.
- Use or add other vegetables like sweet potatoes, butternut squash, and pumpkin.
- Double the recipe because your guests will be asking for more!
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- 2 Lb (900 grams) medium carrots, peeled and cut into 1/2-inch cubes
- 1 cup (170 grams) prunes
- 1 cup (170 grams) raisins
- 3 tablespoons (45 ml) olive oil
- 1 cup (240 ml) water
- 2 tablespoons (20 grams) light brown sugar
- 2 tablespoons (20 grams) honey or silan (date honey)
- zest from one orange
- 2 cinnamon sticks
- 3 tablespoons (40 grams) butter or margarine cut into small pieces
- salt and pepper to taste
- Preheat the oven to 350ºF/180ºC.
- Place diced carrots in a large baking dish.
- Add prunes and raisins, then stir to combine.
- Whisk olive oil, water, sugar, honey, orange zest, salt, and pepper in a small bowl.
- Pour the mixture over the carrots and dried fruits, and add the cinnamon sticks.
- Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes.
- Uncover the pan, and add the pieces of butter or margarine on top. Bake for another 30-50 minutes or until carrots are tender and the sauce has thickened.
- Remove from the oven. Serve and enjoy.