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Maple balsamic glazed carrots or tzimmes on plate garnished with parsley and nuts.
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4.53 from 71 votes

Roasted Glazed Carrot Tzimmes

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.
Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Course: Side Dish
Cuisine: Jewish
Servings (change as needed): 5 (or 6 smaller portions)
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Make Ahead: 
    • 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/176-190C  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.
  5. 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. 
 
Nutrition value estimates do not include garnishes.
Calories: 150kcal | Carbohydrates: 30g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 246mg | Potassium: 709mg | Fiber: 6g | Sugar: 14g | Vitamin A: 30364IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg