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Traditional Tzimmes

Autumnal vegetables, fruits and and spices are simmered and stewed together for the perfect blend of sweet and savory goodness. The tzimmes gets sweeter and better the longer it sits and served at room temperature so don't be afraid to make ahead (even a day or two) and let it sit in the fridge.
Cuisine Jewish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 servings


  • 9 medium carrots peeled
  • 4 sweet potatoes
  • 1 cup pitted prunes
  • 1 cup dried apricots
  • 2 tbsp fresh lemon juice
  • 1/3 cup fresh orange juice
  • 1/4 cup honey
  • 1 tsp ground cinnamon
  • 2 1/2 tsp orange zest
  • 1/4 tsp Kosher salt


  1. Heat oven to 350 degrees.
  2. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
  3. Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
  4. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

Recipe Notes

  • This makes for a lovely root vegetable side dish, but add brisket, chicken or turkey for a main course meal.
  • After baking, ensure all your vegetables are well cooked. If your carrots are still hard, bake for a bit longer.