My Grandma's Russian Jewish Carrot Tzimmes Recipe

My grandma's Russian Jewish carrot tzimmes recipe is made with carrots, prunes, apricots, orange juice and honey, just in time for the Jewish holidays.

Make this Russian tzimmes for Rosh Hashana or Passover, learn about this fascinating dish and discover a new world of flavors.

I wasn't always a fan of savory sweet foods. In fact, many Russian Jews aren't used to this flavor combination in any other dishes, except ones with carrots. Go figure. But my grandmother was always a staunch proponent of this flavor combination.

Carrot tzimmes is a traditional Jewish food dish that perfectly balances sweet and savory flavors. This comforting recipe, served during big holidays like Rosh Hashanah and Passover, combines the earthy sweetness of carrots with dried fruits and warm spices. Another classic for this time of year (also made with prunes) is my vegan hamantaschen or my last-minute finger-licking matzo recipe.

If you're a fan of tzimmes, this carrot tzimmes recipe post is for you. In my recipe, I add honey, unique spices, orange zest and other dried fruit to bolster the carrots natural sweetness. I love serving it over Passover alongside my Chicken Marbella Ottolenghi or Russian Piroshki recipe, which only takes 10 minutes to prep.

Never heard of this? Read on, because this humble little side dish just may turn you into a tzimmes lover (doesn't that just sound fun??). Let's break down the ingredients, provide step-by-step instructions, and find out what to serve with Russian Jewish tzimmes.

What is Tzimmes?

Tzimmes, pronounced "TSIM-mes" or "TSIM-mis" (with the "ts" sounding like the "zz" in pizza), is derived from the Yiddish word "tsimmes" meaning "a big fuss." This traditional dish is a slow-cooked stew typically made with sweet root vegetables and dried fruits. 

Carrot tzimmes with brown sugar is one of the most popular variations of this vegetable side dish, and I make it with honey and warm spices like cinnamon, ginger and cardamom. Throw in some other dried fruit — prunes and apricots — and the result is a tender, caramelized side dish that's both nutritious and satisfying.

Ingredient Highlight: Carrots

Carrots are the foundation of this tzimmes, offering natural sweetness, earthy depth, and a beautiful color that deepens as they roast. Medium to large orange carrots work best here — they hold their shape and caramelize well without becoming mushy. Nutritionally, carrots are rich in vitamin A, fiber, vitamin K1, and antioxidants, making them as nourishing as they are flavorful.

If you're looking for more carrot inspiration, try my Roasted Carrots with Hummus for a bright appetizer, Gluten-Free Carrot Soufflé for a holiday side, Roasted Carrots with Hazelnuts for a nutty, savory twist, or My Grandmother’s Gluten-Free Carrot Kugel for a nostalgic favorite.

How to Make Tzimmes Recipe 

Prep

To begin preparing carrot tzimmes, preheat your oven to 350°F (175°C). While the oven is heating, peel and cut the carrots into 2-inch pieces, then measure out the remaining ingredients.

Blanch carrots

Next, bring a large pot of salted water to a boil on the stovetop and blanch the carrot pieces for 5 minutes before draining them in a colander.

Make braising liquid

In a bowl, whisk together orange juice, honey, brown sugar, melted butter, cinnamon, ginger, and cardamom.

Combine in baking dish

In a large ovenproof dish, add carrots to prunes, dried apricots, and orange zest strips. Pour the liquid mixture over the carrot mixture and toss to coat evenly.

Bake tzimmes

Cover the dish with foil and bake for 30 minutes. After this initial baking period, remove the foil, stir the mixture, and continue baking uncovered for an additional 30-40 minutes. The tzimmes is ready when the carrots are tender and the liquid has thickened and reduced to a glaze.

Serve carrot tzimmes

To finish, season with salt to taste and let the dish rest for 10 minutes before serving. For added flavor and texture, you may choose to sprinkle the tzimmes with parsley, fresh thyme or toasted sliced almonds.

How to Store and Reheat Tzimmes 

In the fridge: Store leftover carrot tzimmes in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or orange juice if needed to loosen the glaze.

In the freezer: Carrot tzimmes freezes well. Let it cool completely, then transfer to a freezer-safe container or resealable bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating in a covered dish in the oven at 325°F until warmed through.

Tzimmes Variations

Tzimmes, while a traditional Rosh Hashana staple in traditional Ashkenazi Jewish cuisine, has found its way into various Jewish cultures around the world, each putting their unique spin on this classic dish. In Sephardic Jewish communities, particularly those with Mediterranean influences, tzimmes often incorporates local ingredients like figs, dates, and pomegranate seeds, creating a more complex flavor profile.

In Mizrahi Jewish traditions, particularly those from Middle Eastern countries, tzimmes might feature ingredients like rose water, pistachios, or saffron. American Jewish communities have adapted tzimmes to local tastes, like this pineapple marshmallow tzimmes!

Some modern Israeli tzimmes versions might include za'atar or sumac, adding a tangy, herbaceous note to the dish.  You can also add a splash of red wine or rum, like in my wine glazed carrots.

Accompanying Dishes for this Jewish Side Dish

They beautifully complement roasted chicken or turkey and other slow-cooked meats. For those who enjoy fish, tzimmes can be served alongside gefilte fish for Passover.

In terms of other side dishes, tzimmes goes well with kugel (either noodle or carrot kugel), matzo ball soup, and challah bread. For a more modern twist, consider serving it with quinoa or rice pilaf, roasted Brussels sprouts or green beans, or an Israeli couscous salad. Vegetarians might appreciate pairing tzimmes with a hearty lentil loaf as the main course.

Recipe