IndustryEats

  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Top 50 Food Blogs
You are here: Home / Side Dishes / Sweet Tsimmes Recipe with Carrots, Sweet Potato & Caramelized Onion

Sweet Tsimmes Recipe with Carrots, Sweet Potato & Caramelized Onion

October 13, 2017

This side dish blew me away. I don’t think I was ready for how tasty this one was going to be. It’s a Jewish dish that’s oftentimes served during Rosh Hashanah, alongside a range of sides that feature honey and other sweet ingredients.

You can locate variants of this dish under two different spellings. One is Tsimmes and the other is Tzimmes. Either way, you’ll likely find something that includes carrots, sweet potato and dried fruit. I used prunes in this one, accompanied by sweet onion, ginger, orange juice and red pepper flakes. As you may have already guessed by looking at the ingredients I just shared, this isn’t only a unique combination, it’s also one you’ll remember for a long time.

Sweet Tsimmes (Tzimmes) - Jewish Rosh Hashanah Recipe

The Recipe

This side isn’t tough to prepare at all. After prepping the ingredients, all it takes is some time on the stove top and then about a half hour in the oven. Throw in some stirring and you’ll be all set. This type of food is actually my favorite to prepare because there’s not a lot of technique involved. Anyone can do it if they follow the simple instructions. And if they do, they’ll be left with something that tastes wonderful and that’s perfect for so many different types of holidays. I can picture people’s eyebrows raising after tasting something like this and them saying, “Mmmm, what’s this?” It’s good.

Ingredients

Serves: 4

1 Teaspoon Ground Ginger
3 Tablespoons Honey
3 Tablespoons Extra-Virgin Olive Oil, Divided
Salt
1/4 Teaspoon Red Pepper Flakes
1 Teaspoon Lemon Juice
1 Pound Carrots, Trimmed, Peeled and Cut Into 1/2 Inch Rounds
1 Large Vidalia Onion, Trimmed, Peeled and Sliced Thin
1 Large Sweet Potato, Trimmed, Peeled and Cut Into 1/2 Inch Pieces
1/2 Pound Pitted Prunes
1/2 Cup Orange Juice
4 Tablespoons Parsley, Chopped

See also  Bacon, Brussels Sprouts & Mushrooms with Ranch Dressing Recipe

Step-by-Step Insructions

I’d like to thank Jeffrey Yoskowitz for this recipe. We found it in the monthly Hannaford magazine called Fresh and it’s a definite winner. I’d be remiss if I didn’t mention where Jeffrey adapted it from, which was The Gefilte Manifesto. This is actually a book written by him and Liz Alpern. I’ll have to check this one out.

Prep the Ingredients

To kick things off, I prepped all the ingredients I could. I peeled and cut up the carrots, did the same with the sweet potato, sliced the onion and measured out the prunes.

Peeled and Cut Carrot Pieces

Peeled and Cut Sweet Potato Pieces


Sliced Vidalia Onion

Prunes

Make the Glaze

In a small bowl, combine the ginger, honey, two tablespoons of olive oil, the red pepper flakes, 1/2 teaspoon salt and lemon juice. Mix these ingredients together well. Also, give this a taste. It’ll give you an indication of the flavor this dish will ultimately result in.

Honey Glaze

Soften the Vegetables

Warm a large (oven safe) skillet over medium heat. When it’s to temperature, add one tablespoon of olive oil to it, along with the carrots and onion.

Carrots and Onion in Skillet

Stir and cook these ingredients for five minutes. They should somewhat soften during that time.

Pre-Heat Oven

At this point, you can arrange the racks in your oven so one of them sits in the center position. Also, pre-heat the oven to 400 degrees. I mention this step at this point in the recipe because I think the oven will be warm just as you finish the next step.

Add the Potato & Prunes

Next, add the sweet potato and the prunes to the skillet. Cook everything, while stirring occasionally, for an additional 10 minutes over the same heat.

See also  World's Best Thanksgiving Mashed Sweet Potato Recipe

Adding Potato Pieces and Prunes to Cast Iron Skillet


This is what the skillet should look like at this point.

Sauteed Vegetables in Lodge Cast Iron Skillet

Roast the Vegetables

Add the orange juice and the glaze to the skillet and mix everything together well. The vegetables should be thoroughly coated with the glaze. When that’s done, place the skillet on the center rack of your oven and let the vegetables roast for 30 minutes. When that’s finished, remove the skillet from the oven and sprinkle the chopped parsley over the vegetables.

Plate & Serve

While hot, divide the tsimmes between plates and serve.

The Final Tsimmes

See? Just as I said – very straightforward and extremely tasty. There’s just something about the combination of honey and lemon juice that I love. This was an incredible side dish and I’ll surely be preparing this one again. If you try it, please let me know your thoughts down in the comment section below. Thanks for reading!

Sweet Tsimmes Recipe with Carrots, Sweet Potato & Caramelized Onion

Related posts:

  1. Roasted Red Potatoes with Sweet Onion & Rosemary Recipe
  2. Pearl Couscous with Caramelized Fennel, Onion & Baby Spinach Recipe
  3. Caramelized Vidalia Onion Soup Recipe
  4. Roasted Fennel & Caramelized Onion with Quinoa Salad Recipe
  5. Caramelized Onion & Black Olive Thick Crust Pizza Recipe

Filed Under: Side Dishes

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

Recent Comments

  • olive ware on Top 50 Food Blogs & Bloggers
  • Neha Singh on Top 50 Food Blogs & Bloggers
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers
  • Home Cook on Apple, Pecan, Feta Cheese & Cider Vinaigrette Salad Recipe
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers

Copyright © 2025 · IndustryEats.com Food & Cooking Blog · Privacy Policy