Tzimmes Recipe

Called tzimmes, this sweet, spiced casserole featuring carrot and sweet potato is a classic side dish for Rosh Hashanah, and a lovely addition to any holiday table. To me, it tastes like a cross between candied yams and mincemeat pie filling.

Course Side Dish

Cuisine Jewish

Keyword Tzimmes, Tzimmes Recipe

Prep Time 15

Cook Time 30

Servings servings

Calories 291kcal

Author Faith Gorsky

Equipment

3.8-quart Dutch oven (or other similar heavy-bottomed large skillet)

Ingredients

1 1/2 pounds sweet potatoes (peeled)
1 pound carrots (peeled)
3 tablespoons extra-virgin olive oil
1/2 cup freshly-squeezed and strained orange juice (measured after straining)
1/4 cup water
1 tablespoon light brown sugar (lightly packed)
1/4 cup apricot jam (or 2 1/2 tablespoons honey)
3/4 teaspoon salt (use less if using fine salt)
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup prunes (aka dried plums; halved if they're very large)
3 tablespoons golden raisins
1/2 teaspoon pure vanilla extract
1/4 teaspoon fresh orange zest

US Customary - Metric

Instructions

Prep. Chop the sweet potatoes into 1 1/4-inch chunks. Chop the carrots into 1/2 to 3/4-inch pieces (depending whether it's the thinner, tapered end of the carrot or not).
Caramelize a bit to build base flavor. Add the oil to a 3.8-quart Dutch oven (or other similar heavy-bottomed large skillet) over high heat. Once hot, add the sweet potato and carrot in an even layer. Let the vegetables sit without stirring until browned in spots, and then gently stir and continue cooking until they caramelize a bit on the other side, about 5 to 7 minutes total.
Make the sauce. Whisk together the orange juice, water, brown sugar, apricot jam (or honey), salt, cinnamon, black pepper, nutmeg, and allspice in a medium bowl.
Simmer. Add the sauce to the sweet potatoes and carrots; stir, using a wooden spoon to scrape up the brown bits from the bottom of the skillet. Stir in the prunes and raisins, and then nestle them down to make sure they're submerged in liquid. Turn the heat down to low, cover, and cook until the vegetables are tender and the sauce is thick and syrupy, about 15 to 20 minutes. (TIP: The pan shouldn't start to dry out, but if it does before the vegetables are tender, add a splash of water.)
Finishing touches. Sprinkle the vanilla and orange zest around the top, and remove from the heat.

Notes

Storage: Cool to room temperature, and then store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Reheating: Tzimmes reheats best in the oven. To do so, thaw if it was frozen, preheat the oven to 350F, spread it out in an even layer in an oven-safe dish, add a splash of water, cover, and bake until warm, about 20 minutes.
Savory Variation: The savory version is still sweet, but also has a savory component for balance. To make savory tzimmes, add 1 chopped yellow onion along with the sweet potatoes and carrots. Omit the brown sugar, vanilla, and orange zest. Lastly, reduce the orange juice to 1/4 cup, omit the water, and add 1/2 cup chicken or vegetable stock (or just omit the oj and use all stock). Garnish with fresh minced thyme, chives, and/or parsley.
Apple Variation (Instead of Orange): Add 1 firm, sweet/tart sliced apple (such as Honeycrisp) at the same time that you add the liquid. Use apple cider instead of orange juice. Omit the orange zest and use 1/4 teaspoon fresh lemon zest.
Passover-Friendly: This is also a great side dish for Passover, just make sure your vanilla extract is Passover-friendly.

Nutrition