Best 8 Roasted Carrot And Sweet Potato Tzimmes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Roasted carrot and sweet potato tzimmes is a delicious and hearty dish that is perfect for a winter meal. It is a traditional Jewish dish that is often served at holiday gatherings, but it can also be enjoyed as a weeknight meal. Tzimmes is made with carrots, sweet potatoes, and onions that are roasted in a savory sauce. This dish is typically served with a side of rice or mashed potatoes. If you are looking for a delicious and comforting dish to warm you up on a cold winter day, roasted carrot and sweet potato tzimmes is the perfect recipe for you.

Here are our top 8 tried and tested recipes!

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE



Sweet Potato, Carrot and Dried Fruit Casserole image

This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h15m

Yield Serves eight

Number Of Ingredients 11

6 medium carrots about 1 1/2 pounds, peeled and cut in 3/4-inch dice
3 medium sweet potatoes about 2 1/4 pounds, peeled and cut in 3/4-inch dice
2 Granny Smith apples, peeled, cored and cut in medium dice
1/4 pound pitted prunes, cut in half
1/4 pound pitted apricots, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste about 1/2 teaspoon
1 cup fresh orange juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
  • Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams

CARROT TZIMMES



Carrot Tzimmes image

Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.

Provided by Betty Bauman

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 6

Number Of Ingredients 8

1 tablespoon canola oil
1 ½ pounds carrots, peeled and cut into 1/4-inch rounds
⅓ cup seedless golden raisins
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
kosher salt and ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 27 g, Fat 2.7 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 148 mg, Sugar 19.3 g

CARROT AND SWEET POTATO TZIMMES



Carrot and Sweet Potato Tzimmes image

This is a favorite from my childhood - my mother would make it for festive meals.

Provided by SHEBETH

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 12

Number Of Ingredients 11

canola oil
2 (16 ounce) packages baby carrots
2 sweet potatoes - peeled, quartered, and cut into chunks
1 cup pitted prunes
1 ¾ cups pineapple chunks, drained (juice reserved)
½ cup pineapple juice from canned pineapple
½ cup honey
1 ¼ cups orange juice
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
  • Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
  • Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 46.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 183.2 mg, Sugar 31.7 g

ROASTED CARROT AND SWEET POTATO TZIMMES



Roasted Carrot and Sweet Potato Tzimmes image

Categories     Carrot     Casserole/Gratin     Potato     Side     Rosh Hashanah/Yom Kippur

Number Of Ingredients 8

2 pound peeled carrot
3 pound sweet potatoes, peeled
8 shallots,peeled
1/2 - 3/4 pound dried plums or pitted prunes
6 oranges (enough to yield 2 ½ cups juice)
1 lemon
4 tablespoon extra-virgin olive oil
1 salt

Steps:

  • Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press down only hard enough to remove just the colored part of the skin, not the bitter white pith). Do the same with the lemon. Juice enough oranges to get 2 ½ cups juice. Cut carrots crosswise into 2-inch chunks or lengthwise into 2-inch pieces. Cut the sweet potatoes into large bite-size chunks. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all the vegetables in roughly a single layer (don't go crazy with this, just don't pile them too deeply). Place carrots, potatoes, shallots, dried fruit, and lemon and orange zests into pan. Toss with olive oil, salt and pepper. Pour juice over all. Roast uncovered until vegetables are tender and browned in places, and the juice is mostly absorbed, about 1 ¼ hours. Turn the vegetables once or twice during the cooking time. If you want more juice in the finished dish, add another ½-1 cup juice during last 20 minutes of cooking time. The juices should thicken slightly. This dish may be made a day ahead and reheated in a 350-degree oven.

TZIMMES



Tzimmes image

No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons salted butter or vegan butter substitute (see Cook's Note)
1 1/2 pounds medium rainbow carrots, sliced into 1/2-inch-thick rounds (see Cook's Note)
1 1/2 pounds small sweet potatoes, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note)
4 ounces red pearl onions, peeled (about 1 cup)
1/3 cup candied ginger, roughly chopped
10 dried apricots
10 prunes, pitted
1 cup low-sodium vegetable broth
1/4 cup honey
1 cinnamon stick
1 teaspoon kosher salt
Pinch fine sea salt
Ground cinnamon
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
  • Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
  • Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)



Tsimmes (Beef, Carrot and Sweet Potato Stew) image

Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.

Provided by Joan Nathan

Categories     dinner, meat, soups and stews, vegetables, main course

Time 11h

Yield 6 to 8 servings

Number Of Ingredients 9

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 fresh (or dried) bay leaf
3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
2 medium white or yellow onions, halved and sliced
5 to 6 medium carrots, peeled and cut into 2-inch segments
8 ounces prunes, pitted and left whole
Chopped fresh parsley, for serving

Steps:

  • A day before serving, heat the oven to 350 degrees.
  • Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
  • Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
  • The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
  • Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

CARROT, APPLE, AND SWEET POTATO TZIMMES



Carrot, Apple, and Sweet Potato Tzimmes image

Make and share this Carrot, Apple, and Sweet Potato Tzimmes recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

3 large carrots
4 sweet potatoes, peeled and sliced
1/2 cup brown sugar, packed
salt, to taste
pepper, to taste
3 tablespoons margarine
3 tart apples, peeled and sliced
1 cup water

Steps:

  • In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
  • In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
  • Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.

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

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

Tips for Making Roasted Carrot and Sweet Potato Tzimmes:

  • Choose firm, brightly colored carrots and sweet potatoes for the best flavor and texture.
  • Cut the vegetables into uniform pieces so that they cook evenly.
  • Toss the vegetables with oil, salt, and pepper before roasting to help them brown and caramelize.
  • Roast the vegetables at a high temperature (425°F) for 20-30 minutes, or until they are tender and slightly browned.
  • Add the dried fruit, nuts, and spices to the roasted vegetables and stir to combine.
  • Serve the tzimmes warm or at room temperature.

Conclusion:

Roasted carrot and sweet potato tzimmes is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a great way to add more vegetables to your diet and it is also a good source of fiber, vitamins, and minerals. This dish is perfect for a weeknight meal or a special occasion.

Related Topics