No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons salted butter or vegan butter substitute (see Cook’s Note)
- 1 1/2 pounds medium rainbow carrots, sliced into 1/2-inch-thick rounds (see Cook’s Note)
- 1 1/2 pounds small sweet potatoes, peeled and sliced into 1/2-inch-thick rounds (see Cook’s Note)
- 4 ounces red pearl onions, peeled (about 1 cup)
- 1/3 cup candied ginger, roughly chopped
- 10 dried apricots
- 10 prunes, pitted
- 1 cup low-sodium vegetable broth
- 1/4 cup honey
- 1 cinnamon stick
- 1 teaspoon kosher salt
- Pinch fine sea salt
- Ground cinnamon
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
- Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
- Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 374 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 10 g |
| Sugar | 45 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 562 mg |