Best Roasted Tzimmes Recipes

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ROASTED CARROT AND SWEET POTATO TZIMMES



Roasted Carrot and Sweet Potato Tzimmes image

Categories     Carrot     Casserole/Gratin     Potato     Side     Rosh Hashanah/Yom Kippur

Number Of Ingredients 8

2 pound peeled carrot
3 pound sweet potatoes, peeled
8 shallots,peeled
1/2 - 3/4 pound dried plums or pitted prunes
6 oranges (enough to yield 2 ½ cups juice)
1 lemon
4 tablespoon extra-virgin olive oil
1 salt

Steps:

  • Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press down only hard enough to remove just the colored part of the skin, not the bitter white pith). Do the same with the lemon. Juice enough oranges to get 2 ½ cups juice. Cut carrots crosswise into 2-inch chunks or lengthwise into 2-inch pieces. Cut the sweet potatoes into large bite-size chunks. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all the vegetables in roughly a single layer (don't go crazy with this, just don't pile them too deeply). Place carrots, potatoes, shallots, dried fruit, and lemon and orange zests into pan. Toss with olive oil, salt and pepper. Pour juice over all. Roast uncovered until vegetables are tender and browned in places, and the juice is mostly absorbed, about 1 ¼ hours. Turn the vegetables once or twice during the cooking time. If you want more juice in the finished dish, add another ½-1 cup juice during last 20 minutes of cooking time. The juices should thicken slightly. This dish may be made a day ahead and reheated in a 350-degree oven.

ROASTED TZIMMES



Roasted Tzimmes image

This is a traditional sweet vegetable and dried fruit stew made with some distinctive spices. I started roasting mine, after an idea I got from Martha Stewart. I make it for Rosh Hashana as well as Passover.

Provided by AniSarit

Categories     Yam/Sweet Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

9 -10 medium carrots, peeled and cut into 2 inch pieces (about 1 pound)
4 sweet potatoes, peeled and cut into 1 inch chunks (about 2 pounds)
1/4 cup dates
1/2 cup dried pitted prunes
1 cup dried apricot
2 tablespoons fresh lemon juice
1 cup orange juice (freshly squeezed is best)
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons orange zest
1/4 teaspoon salt

Steps:

  • Heat oven to 350deg F.
  • Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
  • Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
  • Cover with foil, and bake approximately 30min, basting with pan juices midway.
  • Uncover foil and broil for 5 minutes
  • Remove from oven, and serve immediately.
  • Leftovers are great the next day, warmed in the oven (DH eats it cold!).

Nutrition Facts : Calories 161.9, Fat 0.3, SaturatedFat 0.1, Sodium 126.8, Carbohydrate 40.5, Fiber 5, Sugar 25.5, Protein 2.2

ROASTED TZIMMES



Roasted Tzimmes image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Yam/Sweet Potato

Time 1h28m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb sweet potato, peeled cut into 1-in . chunks
1 lb yukon gold potato, scrubbed cut into 1-in . chunks
1 lb small red potato, scrubbed and halved
1 (1 lb) baby carrots, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup orange juice
1/3 cup fresh lemon juice
1/3 cup honey
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1 cup prune, pitted
1/2 cup dried apricot, sliced
1 tablespoon fresh chives, snipped

Steps:

  • Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice.
  • Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
  • Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.

Nutrition Facts : Calories 338, Fat 5.5, SaturatedFat 0.8, Sodium 229.1, Carbohydrate 72.2, Fiber 7.4, Sugar 32.9, Protein 4.5

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