4.5 from 2 ratings
This traditional Jewish stew is made with roasted carrots, raisins and chopped dates. Recipe courtesy of Ronnie Fein, provided by
Prep Time
Cook Time
Total time: 30 minutes
  • 1 pound medium carrots
  • 1/4 cup vegetable oil
  • 1/4 cup gefen honey (or date honey)
  • 3 scallions, chopped
  • 1 tablespoon fresh orange peel, grated
  • 1 teaspoon fresh ginger, finely chopped or 1 cube dorot gardens frozen ginger salt, to taste
  • freshly ground gefen black pepper, to taste
  • 1 cup golden raisins
  • 1/2 cup dates, chopped
  • 2 tablespoon fresh mint, chopped
  1. Prepare the Tzimmes.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Line a baking sheet with Gefen Easy Baking Parchment Paper.
  4. Peel the carrots, trim the ends and slice the carrots into one-fourth inch rounds.
  5. Place the carrots on the prepared baking sheet.
  6. Heat the vegetable oil and honey together over low heat, briefly, until the thick honey has softened a bit and is easy to combine with the vegetable oil (about one minute).
  7. Pour the honey mixture over thecarrots.
  8. Sprinkle the scallions, orange peel and ginger on top and toss the ingredients to coat the carrots completely.
  9. Sprinkle with salt and black pepper to taste.
  10. Roast for 10 minutes.
  11. Add the raisins and dates to the pan, toss the ingredients and roast for another 10-12 minutes, tossing once or twice, or until the carrots are tender and lightly crispy.
  12. Spoon the mixture into a serving bowl and sprinkle with mint.