By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
152 cal · 60 min
Tzimmes
Recipe GLPR888bc31925c970
A traditional Jewish holiday dish featuring tender carrots and sweet potatoes braised with a medley of prunes and apricots, sweetened with honey and brightened by citrus. This comforting vegetable stew is naturally sweet, aromatic with cinnamon and orange zest, and makes a hearty centerpiece for any festive table.
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Ingredients
9 medium carrots (about 1 pound), peeled and cut into 2-inch pieces
4 sweet potatoes (about 2 pounds), peeled and cut into 2-inch cubes
1 cup bite-size pitted prunes
1 cup dried apricots
2 tablespoons fresh lemon juice
⅓ cup fresh orange juice
¼ cup honey
1 teaspoon ground cinnamon
2½ teaspoons orange zest
¼ teaspoon salt
Directions
Peel and cut the carrots into 2-inch pieces. Peel the sweet potatoes and cut them into 2-inch cubes. Set aside.
In a large pot or Dutch oven, combine the carrot pieces and sweet potato cubes. Add the prunes and dried apricots, distributing them evenly among the vegetables.
In a small bowl, whisk together the fresh lemon juice, orange juice, honey, ground cinnamon, orange zest, and salt until well combined.
Pour the citrus-honey mixture over the vegetables and dried fruit. Stir gently to coat everything evenly.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and simmer for 35 to 40 minutes, stirring occasionally, until the carrots and sweet potatoes are very tender when pierced with a fork.
Taste and adjust seasoning if needed. Serve warm as a side dish or main course.
Comments
Tzimmes hits well for a Charlotte family dish: carrots and sweet potatoes are staples at every major chain, dried prunes and apricots cost $3–4 for enough to serve ten, and honey and citrus are always in stock. The real time is closer to 75 minutes once you account for peeling and chopping the vegetables and the actual simmering, not 60. This is a low-stress one-pot braise that actually improves overnight, making it ideal for meal prep or Shabbat planning. The cost per serving lands around $1.20, driven entirely by produce rather than any specialty item.
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