Tzimmes Deluxe
Elevate your holiday table or family dinner with "Tzimmes Deluxe," a sumptuous twist on a traditional Jewish dish that’s bursting with flavor and seasonal charm. This recipe combines tender carrots and sweet potatoes with the rich sweetness of dried apricots and prunes, all enveloped in a luscious orange juice and honey glaze, accented by warm spices like cinnamon and nutmeg. Slow-baked to perfection, the dish features caramelized notes and optional crunchy walnuts or pecans for added texture. Whether served as a comforting side or a vegetarian main, "Tzimmes Deluxe" offers a perfect balance of savory and sweet, making it ideal for Rosh Hashanah, Passover, or any special gathering. With minimal prep time and an oven-baked finish, this recipe is as easy as it is impressive—guaranteed to delight your guests. Keywords: Tzimmes recipe, Jewish holiday dish, sweet potato side dish, carrot casserole, easy baked vegetable dish.
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Recipe Information
Ingredients
- 6 medium carrots
- 2 large sweet potatoes
- 1 cup dried apricots
- 1 cup prunes
- 1.5 cups orange juice
- 0.25 cup honey
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.5 cup water
- 2 tablespoons unsalted butter
- 0.5 cup optional chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C).
Peel and slice the carrots into 1/4-inch rounds. Peel and cube the sweet potatoes into 1-inch pieces.
In a large pot, bring 4 cups of water to a boil. Add the carrots and sweet potatoes, and blanch them for 5 minutes. Drain and set aside.
In a large mixing bowl, combine the orange juice, honey, brown sugar, cinnamon, nutmeg, and salt. Stir until well blended.
Grease a large baking dish with the butter, ensuring an even coating on all sides.
Spread the blanched carrots, sweet potatoes, dried apricots, and prunes evenly in the baking dish.
Pour the orange juice mixture over the vegetables and fruits, ensuring everything is well coated. Add 1/2 cup of water to the bottom of the baking dish to prevent drying out.
Cover the dish tightly with aluminum foil to keep in moisture. Bake in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and gently stir the contents to redistribute the sauce. If desired, sprinkle the optional chopped walnuts or pecans over the top for added crunch.
Return the dish to the oven, uncovered, and bake for an additional 30 minutes, or until the vegetables are tender and the sauce is slightly caramelized.
Remove the tzimmes from the oven, allow it to cool for a few minutes, and serve warm as a side dish or main meal.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 53.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 956 mg | 20% | |
*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.
