Roasted Tzimmes
Elevate your holiday table or weeknight dinner with this rich and flavorful Roasted Tzimmes recipe, a delightful twist on a traditional Jewish dish. Featuring vibrant carrots, sweet potatoes, and parsnips, this hearty side is roasted to perfection for a caramelized finish, then topped with a luscious blend of dried apricots, raisins, orange juice, and honey for just the right touch of sweetness. Infused with warm cinnamon and a hint of savory olive oil, this dish strikes a perfect balance of cozy and refined flavors. Simple to prepare yet stunning to serve, Roasted Tzimmes is a versatile addition to any meal, whether as a festive side or a vegetarian main course. Garnish with fresh parsley for an elegant finish and enjoy a taste of comfort that feels timeless. Keywords: roasted tzimmes recipe, sweet potato side dish, holiday vegetables, Jewish cuisine, easy vegetarian recipes.
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Recipe Information
Ingredients
- 4 large Carrots
- 2 medium Sweet potatoes
- 2 medium Parsnips
- 1 cup Dried apricots
- 0.5 cup Raisins
- 1 cup Orange juice
- 0.25 cup Honey
- 2 tablespoons Olive oil
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the carrots, sweet potatoes, and parsnips into bite-sized pieces, about 1-inch thick.
In a large mixing bowl, combine the sliced carrots, sweet potatoes, and parsnips with olive oil, ground cinnamon, salt, and black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.
While the vegetables are roasting, combine the dried apricots, raisins, orange juice, and honey in a small saucepan. Simmer over low heat for 5-7 minutes, stirring occasionally, until the dried fruits plump up and the mixture slightly thickens.
Remove the roasted vegetables from the oven and transfer them to a large baking dish or casserole dish.
Pour the orange juice and dried fruit mixture over the roasted vegetables, ensuring everything is evenly coated.
Return the dish to the oven and roast for an additional 20-25 minutes, until the vegetables are tender and caramelized.
Remove from the oven and let cool for a few minutes before garnishing with chopped fresh parsley, if desired.
Serve warm as a side dish or a vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 306.9 g | 112% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 190.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3670 mg | 78% | |
*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.
