Roasted Tzimmes
With the final addition of za’atar, a Middle Eastern spice mixture, this sweet carrot dish becomes another perfect combination of East meets West—a great mix of Ashkenazi tradition with Middle Eastern flavors.
Ingredients
- 8 dried figs, cut into eighths
- 1/4 cup fresh orange juice, (from 1 medium orange)
- 3/4 pound carrots (about 4), peeled and cut into 1-inch cubes or 1 1/2-inch long sticks
- 3/4 pound sweet potatoes (1 medium), cut into 1-inch cubes or 1 1/2-inch-long sticks
- 1/2 pound 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
Instructions
- Toss the figs and orange juice in a large bowl and let soak for at least 20 minutes and up to 1 hour.
- Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
Nutrition
Serving: 1portion | Calories: 183kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 464mg | Fiber: 5g | Sugar: 11g