Tzimmes
User Reviews
5
Tzimmes
Description
This Tzimmes recipe layers peeled and similarly sized sweet potatoes and carrots with dried plums and apricots in a baking dish. The vegetables and fruit are covered with a mixture of fresh orange juice, honey, brown sugar, and cinnamon, then slowly baked covered to infuse flavors. Butter slices added midway enrich the dish and help develop a glossy, thickened sauce as it continues to bake uncovered. The gentle roasting softens the root vegetables and combines their natural sweetness with the tanginess of citrus and dried fruit.
The result is a tender, sweet side dish that complements savory meals well during holidays or cozy family dinners. The warm spices and fruit make it a comforting choice.
To prepare, cut the root vegetables uniformly for even cooking and consider using freshly squeezed orange juice for optimal flavor. Tzimmes can be assembled hours in advance and refrigerated until baking, making it practical for meal planning.
Ingredients
- 3 pounds sweet potato peeled and cut into 1 1/2 inch pieces
- 1 1/2 pounds carrot peeled, halved and cut into 1 inch pieces
- 1 cup dried plums pitted
- 1/2 cup dried apricot
- 1 cup orange juice fresh squeezed if possible
- 1/2 cup water
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter or margarine if you're keeping kosher, cut into thin slices
- orange zest optional, for garnish
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the sweet potatoes, carrots, plums and apricots in the dish. Stir gently to combine.
- In a medium bowl, whisk together the orange juice, water, honey, brown sugar and cinnamon.
- Pour the orange juice mixture over the fruit and vegetables. Cover the dish with foil.
- Bake for one hour. Uncover the dish, then arrange the slices of butter over the top.
- Bake uncovered for 45-50 minutes, stirring every 15 minutes, until sweet potatoes are tender and sauce has thickened. Garnish with orange zest if desired, then serve.
Notes
- Cut sweet potatoes and carrots into similar sizes to ensure even cooking.
- Freshly squeezed orange juice enhances the flavor, but store-bought juice works adequately.
- You can assemble the dish up to 8 hours before baking; keep it covered and refrigerated until ready to bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 206mg | 9% |
| Potassium | 1172mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 39g | 78% |
| Vitamin A | 39040IU | 781% |
| Vitamin C | 25mg | 28% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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