A perfect side for Rosh Hashanah or any feast, Roasted Glazed Carrot Tzimmes fuses the delicious, rich flavours of balsamic, maple, orange and cinnamon.
Tzimmes (or Tsimmes) is a Jewish sweetened vegetable and fruit concoction, typically made with carrots, sweet potatoes, honey and prunes or raisins. Sometimes pineapple, dried fruits, apricots, butternut squash, nuts or oranges are used as well. Tzimmes is often served alongside meat on Rosh Hashanah, the Jewish New Year, to help usher in a sweet year. There are countless recipes out there for Tzimmes, most of them braised on the stovetop for about an hour to create a something like a stew.
I decided to try a roasted carrot version with a sweet full-bodied fruity orange-y, cinnamon-y, maple-balsamic glaze. I wanted to show off the multi-coloured carrots I bought at a farmers market on the way home from my sister’s cottage and I thought roasting would maintain the colours and texture better.
First I roasted the carrots in a hot oven (450F) until they were just turning tender, but still had a bite. While the carrots were roasting, I combined all the glaze ingredients in a small pot, brought them to boil and let the glaze simmer until reduced and thickened a bit. I then added the glaze to the roasted carrots and continued roasting them for another 15-20 minutes until the glaze was well baked on and the carrots were tender. I garnished this dish with toasted chopped pistachios and parsley.
Boy, was it good! Sweet flavourful comfort food. Amazing with turkey, beef, pork, chicken or lamb. And perhaps tofu? I’ll have to ask Jenna, the other kook (and my vegetarian daughter) to try that.
Tailor to your Taste
- Consider doubling the glaze/sauce if you want it to soak into mashed potatoes or quinoa on your plate, for example.
- Add a tablespoon of butter to the glaze after it’s thickened to make it even silkier and glossy.
- Use dried prunes, cranberries or apricots instead of raisins.
- 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 toasted chopped walnuts or almonds instead of pistachios.
- You can pre-roast the carrots and make the sauce ahead of time. Then finish the glazing and final roasting (last step) before serving; or
- Make the entire dish, under-cooking the carrots a bit. Then rewarm it in the oven at 350-375F for 10 minutes or so. Add garnish.
If you prefer a simpler carrot side dish, try:
Roasted Honey-Thyme Carrots Get the recipe