Tzimmes

Staff Writer
Tzimmes
The Mile End Cookbook

This is an old-timey High Holiday vegetable side dish, sweetened with honey and raisins or prunes and, sadly, often simmered to mushy blandness. To get past that problem, roast the carrots first, to brown them and coax out their natural sweetness, and then bring everything together on the stove top at the end. Sunflower seeds add a nutty note to the chewy prunes and raisins.

— Rae Bernamoff

6
Servings
423
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds carrots, peeled and cut into 1/4-inch coins
  • 2 Tablespoons canola oil
  • 1 Teaspoon kosher salt, plus more to taste
  • 1/4 Teaspoon freshly ground black pepper, plus more to taste
  • 1 Cup honey
  • Juice from 2 lemons
  • 3 sprigs thyme
  • 1 Cup quartered and pitted prunes
  • 1/2 Cup golden raisins
  • 1/2 Teaspoon ground ginger
  • 1/4 Teaspoon ground cinnamon
  • 3/4 Cups sunflower seeds, toasted
  • Chopped flat-leaf parsley, for garnish

Directions

Preheat the oven to 350 degrees.

In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40-50 minutes.

Meanwhile, combine the honey, juice from 1 ½ lemons (reserve the remaining lemon ½), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.

When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.

Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10-15 minutes. Then add the sunflower seeds and juice from the remaining ½ lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley. 

Tzimmes Shopping Tip

Look for yellow, red, and purple carrots for a new twist on a traditional dish.

Tzimmes Cooking Tip

Slice the carrots into disks; they're meant to resemble coins and symbolize prosperity for the new year.

Nutritional Facts

Total Fat
8g
13%
Sugar
72g
N/A
Saturated Fat
0.7g
3.6%
Protein
4g
8%
Carbs
93g
31%
Vitamin A
1278µg
100%
Vitamin B6
0.4mg
21%
Vitamin C
22mg
37%
Vitamin E
4mg
20%
Vitamin K
41µg
51%
Calcium
90mg
9%
Fiber
8g
33%
Folate (food)
47µg
N/A
Folate equivalent (total)
47µg
12%
Iron
2mg
11%
Magnesium
59mg
15%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
14%
Phosphorus
132mg
19%
Polyunsaturated
3g
N/A
Potassium
892mg
25%
Riboflavin (B2)
0.2mg
12.8%
Sodium
423mg
18%
Sugars, added
46g
N/A
Thiamin (B1)
0.2mg
14%
Zinc
1mg
6.6%

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