Roasted Tzimmes Recipes

ROASTED GLAZED CARROT TZIMMES

Roasted Glazed Carrot Tzimmes image

A perfect side for Rosh Hashanah or any feast, Roasted Glazed Carrot Tzimmes fuses the delicious, rich flavours of balsamic, maple, orange & cinnamon.

Provided by Cheryl

Time 35m

Number Of Ingredients 11

Ingredients

2 pound whole carrots ((I used fresh multi-colored from farmer's market))
1 tablespoon olive oil
1/4 teaspoon each, kosher salt and black pepper
GARNISH: chopped parsley, fresh thyme, chopped pistachios or other nuts
2 teaspoon orange zest
1/2 cup fresh orange juice ((about 1 1/2 oranges))
1 tablespoon maple syrup
2 tablespoon good Balsamic vinegar
1/2 teaspoon cinnamon powder
1/2 teaspoon cornstarch
1/4 cup (41 grams) seedless golden raisins, optional (or dark raisins)

Steps:

Heat oven to 450F/232C
PREPARE CARROTS: If carrots are farm fresh, no need to peel them. Just give them a scrub. Otherwise, peel carrots with a vegetable peeler. Cut thicker carrots in half lengthwise so that all carrots are about the same thickness (to cook evenly).
ROAST CARROTS: Line a small roasting pan with foil and spray with oil. Place carrots in a single layer on pan. Drizzle oil and sprinkle with salt and pepper. Toss around to coat evenly then lay out carrots so they don't overlap. Roast 15-20 minutes - turning once with a spatula halfway through - until partially (not fully) soft and starting to caramelize.
MAKE MPALE GLAZE: While carrots are roasting, in a small sauce pan, stir all glaze/sauce ingredients together. Bring to boil, reduce to medium and cook for 5 minutes until somewhat thickened and reduced a bit.
GLAZE CARROTS AND FINISH ROASTING: Remove carrots from oven. Pour glaze/sauce carrots and mix to coat evenly. Return to oven and roast for 10-20 more minutes until carrots are tender, but not mushy. Note 1.Transfer to platter or bowl. Garnish finished dish with chopped parsley and pistachios or other nuts. Drizzle on extra tablespoon of maple syrup if you like. Serve immediately.

Nutrition Facts : Calories 94 kcal, Carbohydrate 19 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 154 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

TZIMMES

Tzimmes image

Tzimmes is a traditional and delicious Jewish dish, often served at holidays and family get-togethers. The sweet dish symbolized good luck.

Provided by Kristina Vanni

Categories Appetizer Brunch Dinner Lunch Side Dish Snack

Time 2h30m

Yield 10

Number Of Ingredients 12

Ingredients

3 pounds sweet potatoes
2 pounds medium carrots
2 cups prunes (pitted)
3 teaspoons orange zest (freshly grated)
1 cup orange juice (freshly squeezed)
1 cup water
1/4 cup honey
1/4 cup brown sugar (firmly packed)
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup unsalted butter (cold and cubed)

Steps:

Enjoy!

Nutrition Facts : Calories 335 kcal, Carbohydrate 73 g, Cholesterol 12 mg, Fiber 10 g, Protein 4 g, SaturatedFat 3 g, Sodium 232 mg, Sugar 39 g, Fat 5 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

ROASTED TZIMMES

Roasted Tzimmes image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories Yam/Sweet Potato

Time 1h28m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb sweet potato, peeled cut into 1-in . chunks
1 lb yukon gold potato, scrubbed cut into 1-in . chunks
1 lb small red potato, scrubbed and halved
1 (1 lb) baby carrots, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup orange juice
1/3 cup fresh lemon juice
1/3 cup honey
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1 cup prune, pitted
1/2 cup dried apricot, sliced
1 tablespoon fresh chives, snipped

Steps:

Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice.
Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.

Nutrition Facts : Calories 338, Fat 5.5, SaturatedFat 0.8, Sodium 229.1, Carbohydrate 72.2, Fiber 7.4, Sugar 32.9, Protein 4.5

ROASTED TZIMMES

Roasted Tzimmes image

This is a traditional sweet vegetable and dried fruit stew made with some distinctive spices. I started roasting mine, after an idea I got from Martha Stewart. I make it for Rosh Hashana as well as Passover.

Provided by AniSarit

Categories Yam/Sweet Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

9 -10 medium carrots, peeled and cut into 2 inch pieces (about 1 pound)
4 sweet potatoes, peeled and cut into 1 inch chunks (about 2 pounds)
1/4 cup dates
1/2 cup dried pitted prunes
1 cup dried apricot
2 tablespoons fresh lemon juice
1 cup orange juice (freshly squeezed is best)
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons orange zest
1/4 teaspoon salt

Steps:

Heat oven to 350deg F.
Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
Cover with foil, and bake approximately 30min, basting with pan juices midway.
Uncover foil and broil for 5 minutes
Remove from oven, and serve immediately.
Leftovers are great the next day, warmed in the oven (DH eats it cold!).

Nutrition Facts : Calories 161.9, Fat 0.3, SaturatedFat 0.1, Sodium 126.8, Carbohydrate 40.5, Fiber 5, Sugar 25.5, Protein 2.2

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