Ina Garten Tzimmes
Tzimmes is a classic Jewish recipe made with roasted or stewed carrots, sweet potatoes, and dried fruits, sweetened with honey and orange juice. Often served during Jewish holidays, this dish symbolizes sweetness and hope for the coming year. Ina Garten’s version simplifies the preparation while keeping the flavors authentic and rich.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Ingredients
Scale
- 1 pound carrots, peeled and sliced into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into chunks
- 1 cup dried apricots, halved
- 1/2 cup golden raisins
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped walnuts or pecans (optional, for topping)
Instructions
Step 1: Prepare the Ingredients
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Chop the vegetables: Peel and cut the carrots and sweet potatoes into uniform pieces for even cooking.
Step 2: Combine the Ingredients
- Mix the base: In a large mixing bowl, combine the carrots, sweet potatoes, dried apricots, and golden raisins.
- Add the liquids: Pour in the orange juice, honey, and melted butter, stirring to coat the ingredients evenly.
- Season: Sprinkle with ground cinnamon, salt, and pepper, and toss to combine.
Step 3: Transfer to a Baking Dish
- Arrange in the dish: Pour the mixture into a large baking dish, spreading it out in an even layer.
- Cover: Cover the dish tightly with aluminum foil to trap steam and help the vegetables soften.
Step 4: Bake the Tzimmes
- Bake covered: Bake in the preheated oven for 45 minutes.
- Bake uncovered: Remove the foil and stir gently, then continue baking uncovered for an additional 15–20 minutes, or until the vegetables are tender and caramelized.
Step 5: Serve
- Add nuts (optional): Sprinkle chopped walnuts or pecans over the top before serving for added texture.
- Serve warm: Plate the tzimmes as a side dish or vegetarian main.