This roasted tzimmes recipe is not the sweet, gooey tzimmes of your childhood. Nope. The authors wanted to be respectful of the Jewish holiday classic yet also wanted to impart a more contemporary taste to the old-fashioned side, so don’t be surprised when that old familiar flavor fails to reveal itself here. What awaits instead is a complex caramelized flavor from roasted carrots and sweet potatoes. The dulcet sweetness of honey is replaced by the complex notes of molasses. That sophisticated something you can’t quite identify could either be the dried figs used in place of prunes or the brilliant inclusion of za’atar, a Middle Eastern spice mixture which, as the authors note, makes the easy side dish a melding of East and West—a great mix of Ashkenazi tradition with Middle Eastern flavors.–Renee Schettler Rossi
LC Time For Tzimmes Note
Although this roasted tzimmes recipe works spectacularly well in place of classic tzimmes at any Jewish holiday table, it’s also not out of place at a weeknight dinner of roast chicken where a complex taste and easy prep are always welcome. Seems like just about any time is a good time for tzimmes.
- Quick Glance
- 25 M
- 1 H
- Serves 6 to 8
- 8 dried figs (about 6 ounces or 178 grams), cut into eighths
- 1/4 cup (70 milliliters) fresh orange juice (from 1 medium orange)
- 3/4 pound (345 grams) carrots (about 4), peeled and cut into 1-inch cubes or 1 1/2-inch long sticks
- 3/4 pound (340 grams) sweet potatoes (1 medium), cut into 1-inch cubes or 1 1/2-inch-long sticks
- 1/2 pound (227 grams) parsnips, peeled and cut into 1-inch cubes or 1 1/2-inch long sticks
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon molasses (you can substitute maple syrup)
- 2 teaspoons za’atar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1. Toss the figs and orange juice in a large bowl and let soak for at least 20 minutes and up to 1 hour.
- 2. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
- 3. Drain the figs, reserving the orange juice. Add the carrots, sweet potatoes, and parsnips to the figs along with the olive oil, balsamic vinegar, molasses, za’atar, salt, and pepper to taste and toss to coat.
- 4. Spread the mixture on the prepared baking sheet and roast, tossing occasionally, until the vegetables begin to caramelize, 25 to 40 minutes. Sprinkle 3 tablespoons of the reserved orange juice over the vegetables and toss again. Taste and, if desired, season with more salt to taste.