Glazed Tzimmes Crock Pot
Transform your holiday table with the irresistible sweetness of Glazed Tzimmes made effortlessly in a crock pot. This slow-cooked medley of tender root vegetables like carrots, sweet potatoes, and parsnips is beautifully balanced with dried apricots, prunes, and a luscious orange-honey glaze infused with warm spices like cinnamon and ginger. With just 20 minutes of prep and the ease of crock pot cooking, this gluten-free side dish becomes rich, caramelized, and bursting with cozy flavors after six slow, savory hours. Ideal for Rosh Hashanah, Passover, or any festive gathering, this tzimmes pairs perfectly with roasted meats or a hearty grain. Prepare to delight your guests with this melt-in-your-mouth recipe that’s as comforting as it is timeless!
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Recipe Information
Ingredients
- 4 large carrots
- 2 medium sweet potatoes
- 2 medium parsnips
- 1 cup dried apricots
- 1 cup prunes
- 1 cup orange juice
- 0.25 cup honey
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup vegetable broth
- 2 tablespoons unsalted butter
Instructions
Peel the carrots, sweet potatoes, and parsnips. Chop them into evenly sized chunks (about 1-inch pieces).
In the crock pot, layer the carrots, sweet potatoes, and parsnips evenly.
Add the dried apricots and prunes on top of the vegetable mixture.
In a small mixing bowl, combine the orange juice, honey, ground cinnamon, ground ginger, salt, and vegetable broth. Whisk together until fully mixed.
Pour the glaze mixture evenly over the vegetables and dried fruits in the crock pot.
Add dollops of unsalted butter on top of the mixture.
Cover the crock pot with a lid and set it to low heat. Allow the tzimmes to cook for 6 hours, stirring occasionally if possible.
Once the cooking time is complete, test the vegetables with a fork to ensure they are tender and cooked through.
If desired, adjust seasoning with additional salt or a drizzle of honey to taste.
Serve warm as a side dish, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 396.2 g | 144% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 225.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4908 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
