Roasted Tzimmes

Name: Roasted Tzimmes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 8 dried figs; 1/4 cup fresh orange juice; 3/4 pound carrots (about 4); 3/4 pound sweet potatoes (1 medium); 1/2 pound parsnips; 3 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon molasses; 2 teaspoons za'atar; 1 teaspoon kosher salt; freshly ground black pepper

User Reviews

4.9

21 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
6 to 8 servings
Calories
183 kcal
Course
Side Dish
Cuisine
Israeli

Roasted Tzimmes

Iris Warren

Report

With the final addition of za’atar, a Middle Eastern spice mixture, this sweet carrot dish becomes another perfect combination of East meets West—a great mix of Ashkenazi tradition with Middle Eastern flavors.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

8 dried figs cut into eighths
1/4 cup fresh orange juice (from 1 medium orange)
3/4 pound carrots (about 4) peeled and cut into 1-inch cubes or 1 1/2-inch long sticks
3/4 pound sweet potatoes (1 medium) cut into 1-inch cubes or 1 1/2-inch-long sticks
1/2 pound parsnips peeled and cut into 1-inch cubes or 1 1/2-inch long sticks
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon molasses (you can substitute maple syrup)
2 teaspoons za'atar
1 teaspoon kosher salt
freshly ground black pepper

Add to Shopping List

Instructions

Toss the figs and orange juice in a large bowl and let soak for at least 20 minutes and up to 1 hour.
Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
Drain the figs, reserving the orange juice. Add the carrots, sweet potatoes, and parsnips to the figs along with the olive oil, balsamic vinegar, molasses, za’atar, salt, and pepper to taste and toss to coat.
Spread the mixture on the prepared baking sheet and roast, tossing occasionally, until the vegetables begin to caramelize, 25 to 40 minutes. Sprinkle 3 tablespoons of the reserved orange juice over the vegetables and toss again. Taste and, if desired, season with more salt to taste.

Nutrition Information

Show Details

Serving 1portion Calories 183kcal (9%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Monounsaturated Fat 5g Sodium 464mg (19%) Fiber 5g (20%) Sugar 11g (22%)