Serves 8
30 min
The Big Tzimmes for Passover
Recipe GLPRec23a3479bd8d1
A vibrant, naturally sweet Eastern European Jewish dish combining roasted carrots and sweet potatoes with tender dates, apricots, and warming spices. This Passover-friendly tzimmes balances earthy root vegetables with dried fruit sweetness, brightened by citrus and maple syrup. Served warm, it makes a stunning and nourishing main course that celebrates traditional holiday flavors in one colorful dish.
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Ingredients
4 to 6 carrots, peeled and cut into 1-inch pieces
4 sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
2 tablespoons unsalted butter
1 cup bite-size pitted dates
1 cup dried apricots
1 medium apple, sliced (optional)
1/2 cup dried Michigan-style cherries (optional)
1/4 cup fresh orange juice processed with the rind
1/4 cup maple syrup
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 cup fresh chopped parsley
Directions
Melt the butter in a large, wide skillet or shallow cooking vessel over medium-high heat.
Once the butter is foaming, add the carrot and sweet potato pieces. Cook, stirring occasionally, for 5 minutes until the edges begin to soften and take on light color.
In a small bowl, whisk together the orange juice, maple syrup, lemon juice, brown sugar, cinnamon, and kosher salt until well combined.
Pour the orange juice mixture over the vegetables in the skillet. Add the dates and apricots, stirring to distribute evenly.
If using, add the sliced apple and dried cherries to the skillet and stir to combine.
Reduce heat to medium and simmer, stirring gently every few minutes, for 8 to 10 minutes until the carrots and sweet potatoes are tender and the liquid has reduced slightly, creating a glossy glaze.
Taste and adjust seasoning with additional salt or maple syrup if needed. Transfer to a serving dish and garnish generously with fresh chopped parsley before serving warm.
