Carrot Tzimmes Recipe

Name: Wise Sons Jewish Deli 24th Streets CARROT TZIMMES Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Jewish
Ingredients: 2 cups carrots (medium, peeled, halved lengthwise); 2 cups sweet potatoes (peeled, cut into 1-inch cubes); 1 cup yellow onion (large, thickly sliced); 3 ounces dried apricots (halved); 1 ounces golden raisins; 1 cup apple (medium, peeled, cored, diced); 1 cup orange juice (freshly squeezed preferred); 1 cup vegetable or chicken stock; 2 tbs honey (or maple syrup for pareve); 2 tbs olive oil; 1 tbs butter (optional, for richer flavor); 1 tsp ground cinnamon; 0.5 tsp ground allspice; 0.25 tsp ground black pepper; 1 tsp kosher salt; 0.25 cup toasted slivered almonds (optional); 2 tbs fresh parsley (chopped, optional)

Inspired by Wise Sons Jewish Deli 24th Street

Time1h 5m

Serves6

new recipe! serves 6 roasted carrots, sweet potatoes, & onion with dried fruit in a spiced

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Ingredients

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Vegetables & Fruit

2 cups carrots (medium, peeled, halved lengthwise)

2 cups sweet potatoes (peeled, cut into 1-inch cubes)

1 cup yellow onion (large, thickly sliced)

3 ounces dried apricots (halved)

1 ounces golden raisins

1 cup apple (medium, peeled, cored, diced)

Liquids & Sweeteners

1 cup orange juice (freshly squeezed preferred)

1 cup vegetable or chicken stock

2 tbs honey (or maple syrup for pareve)

Fat & Seasoning

2 tbs olive oil

1 tbs butter (optional, for richer flavor)

1 tsp Ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground black pepper

1 tsp kosher salt

Finish & Garnish

1/4 cup toasted slivered almonds (optional)

2 tbs fresh parsley (chopped, optional)

Method

Prep & Roast Vegetables

Preheat and prep

Preheat the oven to 400°F (200°C). Line a large roasting pan or rimmed baking sheet with foil or parchment for easier cleanup.

Toss carrots, sweet potatoes, and sliced onion in a large bowl with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a pinch of black pepper to coat evenly.

Spread the vegetables in a single layer in the prepared pan. Roast for 20 minutes, stirring once halfway through to encourage even browning.

Make the Tzimmes Sauce & Combine

Prepare sauce

While the vegetables roast, combine orange juice, stock, honey, remaining 1 tablespoon olive oil, butter (if using), cinnamon, and allspice in a medium bowl and whisk until smooth.

After the initial 20 minutes of roasting, remove the pan from the oven. Add the diced apple, halved dried apricots, and golden raisins to the roasted vegetables and gently toss to distribute.

Pour the prepared orange-honey sauce evenly over the vegetables and fruit in the roasting pan. Stir gently to coat.

Return the pan to the oven and roast 20–25 minutes more, or until carrots are tender when pierced with a fork and the liquid has mostly reduced to a glossy glaze. Stir once halfway through the second roasting to prevent sticking and ensure even glazing.

Finish & Serve

When tzimmes is done, transfer to a serving dish. Taste and adjust seasoning with up to 1/2 teaspoon more kosher salt and a pinch of black pepper if desired.

Sprinkle toasted slivered almonds and chopped fresh parsley over the top for texture and color. Serve warm.