Each day this week, Olga Massov of Sassy Radish will share a different Passover recipe with us, which begins at sundown on Monday, April 18. —The Mgmt. I used to really, truly loathe this dish. It was the one thing I wouldn't touch on my Passover plate. Kids are funny about food textures—the mushy carrots, over-sweetened with buckwheat honey in this case, made me dread the holiday when I knew tzimmes were involved. Since reaching adulthood, I've found a way to make this vegetarian-friendly side pleasing to carnivores, gluten-free eaters, adult and children alike. Keep it simple—a touch of honey highlights the carrots' natural sweetness. Spices like cardamom and cinnamon give the dish more dimension, and the citrus juice (use any kind you have on hand) brightens everything up, just in time for Spring's arrival. About the author: Olga Massov writes a popular blog Sassy Radish where she shares food stories and spruced-up comfort foods. Her Russian heritage makes sure she always has room for herring.