If you've never tried tzimmes—an Ashkenazi Jewish stew typically made with carrots and dried fruit—it’s time to get to know this easy side dish. Traditionally served on Rosh Hashanah and Passover, this sweet-savory veggie side pairs beautifully with classic brisket and potato kugel. That said, tzimmes is a dish for all seasons. Swap in other root vegetables and/or dried fruit and enjoy this vegetable side dish all year long!

What People Are Saying:

"So simple and so nice. Even a person who hates baked or boiled carrots fell in love with it. Thank you for such a treasure." - any8376

"Love it. Not a fan of carrots in general but love the taste of carrot in it." - dit3458

How To Make Tzimmes

INGREDIENTS

Cooking Liquid: To infuse the dish with the proper balance of sweet and savory, I cook the carrots in orange juice sweetened with honey and brown sugar and seasoned with cinnamon, salt, and pepper.
Butter: I love what butter does for stewed or glazed carrots. It gives them a special sheen, and its creamy richness balances the carrots’ sweetness. Don’t hesitate to swap in olive or vegetable oil if needed to keep kosher.
Carrots: The heart of this dish. Stewing enhances the carrots’ sweetness, diminishes their earthiness, and gives them time to absorb the flavors of the cooking liquid. Look for carrots on the medium to small end of the spectrum—they’re usually sweeter and more tender—and be sure to cut them to a uniform thickness.
Dates: Tzimmes often includes raisins and/or prunes, but I think dates have a special affinity for carrots, and I love the extra richness and depth they bring to the dish. Medjools tend to be my go-to for their nearly butterscotch flavor, but Deglet Noors are a great alternative since they hold up well to extended simmering.
Parsley: Believe it or not, parsley and carrots are botanical cousins, which might explain why parsley has such a knack for enhancing the flavor of the carrots.

STEP-BY-STEP INSTRUCTIONS

First order of business: Whisk together the cooking liquid. To do that, combine the orange juice, water, honey, brown sugar, cinnamon, salt, and pepper in a medium or large bowl and whisk until the honey and brown sugar are dissolved and the ingredients are evenly combined. If your honey is particularly thick, try warming it in the microwave or in a hot water bath before adding it to the cooking liquid.

Tzimmes

Now, let’s get cooking. Melt the butter (or oil) in a large skillet over medium heat. Add the carrots and dates, toss to coat, then spread out in an even layer. Turn up the heat to medium-high and pour in the orange juice mixture. Cook, stirring occasionally to prevent sticking, until the carrots are fork-tender and the liquid is syrupy, about 8 minutes. If the carrots need a little extra time, add up to 1/4 cup water and continue to cook until the carrots are done and the liquid is syrupy.

Tzimmes

Transfer the tzimmes to a serving bowl and top with parsley and flaky sea salt. Serve hot.

Tzimmes

Full list of ingredients and directions can be found in the recipe below.

Variations

Once you’ve gotten the hang of the method, you can swap in other root vegetables like parsnips or sweet potatoes and other dried fruit like apricots or prunes. Since root-vegetable cooking times vary widely, just cook until the vegetables are easily pierced with a fork, adding orange juice or water as needed.

Recipe Tips

What does "tzimmes" mean? The word tzimmes has its origins in Yiddish. To "make a big tzimmes about something" essentially means making a fuss. For my tzimmes, however, I set out to keep things fuss-free: Carrots and dates are quickly braised in an orange juice-based sauce, then finished with fresh parsley for a pop of green.

Storage

Tzimmes can be stored in an airtight container in the fridge for up to 4 days. Reheat in a covered skillet or saucepan over medium-low, stirring occasionally and adding a splash of orange juice or water to thin if needed, until heated through but not mushy.

Yields: 4

Prep Time: 15 mins

Total Time: 45 mins

Ingredients

3/4 c.
orange juice
1/2 c.
(or more) water
1 tbsp.
honey
1 tbsp.
light brown sugar
Pinch of freshly ground black pepper
Pinch of ground cinnamon
Pinch of kosher salt
1 tbsp.
unsalted butter
1 1/4 lb.
carrots, peeled, cut crosswise into 1/2" rounds
4
large dates, pitted, quartered
1 tbsp.
finely chopped fresh parsley
Pinch of flaky sea salt

Directions

In a medium bowl, whisk orange juice, water, honey, brown sugar, pepper, cinnamon, and kosher salt.
In a large skillet over medium heat, melt butter. Add carrots and dates and toss to coat. Increase heat to heat medium-high and add orange juice mixture. Cook, stirring frequently, until liquid is fully reduced and syrupy, about 8 minutes; poke a carrot with a fork to make sure it’s tender all the way through. (If carrots need more time, add another 1/4 cup water and continue to cook until liquid is syrupy.)
Remove pan from heat. Top with parsley and sea salt. Serve hot.