Maple Roasted Carrots: An Unordinary Tzimmes Recipe
We improved this recipe with a tweaked (and quicker) cooking process and new pictures, 2024. Delicious!
Maple roasted carrots – infused with rich flavors of balsamic, maple, orange, and cinnamon – are transformed into a non-traditional carrot tzimmes recipe for Jewish holidays or any occasion.
What is tzimmes?
Tzimmes, pronounced tsi-miss, is a Jewish sweetened vegetable and fruit concoction, typically made with root vegetables (carrots, sweet potatoes), honey and prunes or raisins. Sometimes pineapple, dried fruits, apricots, butternut squash, nuts or oranges are used as well.
It is often served as a sweet side dish alongside meat on Rosh Hashanah to help usher in a sweet year.
What to expect
Typically, tzimmes is braised on the stovetop for about an hour to create something like a stew. Here’s a more traditional stove-top tzimmes by a well-known Jewish cook.
This version is different. The carrots are roasted and broiled instead of stewed (but with similar flavors) and the presentation is vibrant and colorful.
Bottom line: This recipe is a twist on traditional tzimmes with roasted maple carrots and a sweet full-bodied fruity orange-y, cinnamon-y, maple-balsamic glaze. Delish and pretty!
Ingredients – tailored to your taste
- Carrots: I like to use multicolored carrots for this dish, but regular orange carrots are just fine.
- Glaze: The glaze includes maple syrup, a good quality balsamic vinegar, orange juice and zest, cinnamon, and raisins. I use cornstarch (or potato starch) to slightly thicken it.
- Garnish: Parsley and crushed nuts such as pecans, walnuts, pistachios or almonds.
Variations and substitutions
- Glaze:
- Consider making 1.5 times the amount of glaze if you want it to soak into the mashed potatoes or quinoa on your plate, for example.
- Add a tablespoon of butter to the glaze after it’s thickened to make it silkier and glossy.
- Use chopped dried prunes, cranberries or apricots instead of raisins. Or skip the fruit if you prefer.
- Garnish: Use any other fresh herbs you like – chives, oregano or thyme would be great. Try a squeeze or a splash or two of lemon juice or add a teaspoon of lemon zest before serving to add brightness and balance the sweetness.
Step by step instructions
Tip and shortcut
For even roasting, cut the carrots lengthwise into even pieces – for medium carrots, cut in half, for large carrots in quarters.
For a great shortcut, buy skinny/slim carrots in a bunch. Then you can leave them whole! You might have to roast them an extra 5 minutes, depending on their size.
Make Ahead
- You can pre-roast the carrots and make the sauce ahead of time. Then finish the glazing and final broiling (last step) before serving; or
- Make the entire dish (don’t add garnish). Rewarm it in the oven for 10 minutes or so. Add garnish before serving.
What to serve with tzimmes (glazed carrots)
This delicious side dish makes a great companion for roast turkey breast, prime rib, brisket, roasted chicken and potatoes, and sous vide boneless leg of lamb.
Other carrot recipes you might like
More Jewish holiday recipes and tips
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Roasted Glazed Carrot Tzimmes
Ingredients
- 2 pounds whole carrots, Note 1
- 1 tablespoon olive oil
- 1/4 teaspoon each, kosher salt and black pepper
- GARNISH: chopped parsley, fresh thyme, chopped pistachios or other nuts
Glaze/sauce, Note 2
- 2 teaspoon orange zest
- 1/2 cup fresh orange juice (about 1 1/2 oranges)
- 1 tablespoon maple syrup
- 2 tablespoons good quality Balsamic vinegar
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon cornstarch
- 1/4 cup seedless raisins, optional
Instructions
- HEAT OVEN to 425F/232C
- PREPARE CARROTS: If carrots are farm fresh, no need to peel them. Just give them a good scrub. Otherwise, peel carrots with a vegetable peeler. Cut thicker carrots in half lengthwise so that all carrots are about the same thickness (to cook evenly). Thin carrots do not need to be cut (but they may require an extra few minutes cooking to become tender)
- ROAST CARROTS: Line a roasting pan with parchment or aluminum foil sprayed with oil. Drizzle oil and sprinkle with salt and pepper. Toss around to coat evenly then lay out carrots in a single layer so they don't overlap. Roast 20 minutes or until tender and easy to pierce with a fork. Remove from oven.
- MAKE GLAZE: While carrots are roasting, stir all glaze ingredients together in a microwaveable cup (including raisins). Microwave on high for 1 minute until slightly thickened. Alternatively, place ingredients in a small saucepan and simmer for 5 minutes.2 teaspoon orange zest, 1/2 cup fresh orange juice, 1 tablespoon maple syrup, 2 tablespoons good quality Balsamic vinegar, 1/2 teaspoon cinnamon powder, 1/2 teaspoon cornstarch, 1/4 cup seedless raisins, optional
- BROIL CARROT TZIMMES: Turn oven to Broil and place oven rack about 6 inches/15cm from heat (top of oven). Transfer carrots to an oven-proof casserole dish. Pour glaze over carrots, reserving a few tablespoons for later, and mix to coat evenly. Broil 3 minutes **Make sure raisins are under the carrots or they will burn** Turn carrots over, spoon over glaze from bottom of dish and broil for another 3-4 minutes until browned.
- GARNISH: Sprinkle with chopped parsley and nuts. Serve directly from the casserole dish or transfer to a serving platter. Drizzle on extra glaze. Tip: for easier serving, slice carrots in half horizontally in one slice if you like.
Recipe Notes
- Carrots: For a shortcut, buy slim carrots so you don’t need to cut them in half. Use multicolored or regular orange carrots. You can keep carrots whole but they will require a longer roasting time.
- Glaze variations:
- Consider making 1.5 times the amount of glaze if you want it to soak into the mashed potatoes or quinoa on your plate, for example.
- Add a tablespoon of butter to the glaze after it’s thickened to make it silkier and glossy.
- Use chopped dried prunes, cranberries or apricots instead of raisins. Or skip the fruit if you prefer.
- Garnish variations: Squeeze on a splash or two of lemon juice or add a teaspoon of lemon zest before serving to add brightness and balance the sweetness. Use any fresh herbs you like.
- Make Ahead:Â
- You can pre-roast the carrots and make the sauce ahead of time. Then do the broiling before serving; or
- (Easier) Make the entire dish without adding garnish. Then rewarm it in the oven at 350-375F/176-190CÂ for 10 minutes or so. Add garnish.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days and warmed in the microwave.
- Changes from original recipe: We transfer the roasted carrots to a smaller casserole dish and broil them in the last step. This prevents losing the precious sauce in the pan and burning it. In the original version, we did a second roasting of the carrots with the glaze in the same roasting pan which takes longer and a lot of sauce was lost this way.Â
I always enjoy recipes that are most popular in the Middle East but are also popular in other parts of the world as well. Especially recipes that include root vegetables and fruits.