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

A close-up of a white plate filled with glazed carrot coins and prunes. The food appears to be seasoned and cooked, laid out on an orange cloth placed on a white surface. A fork and a partially visible plate are in the background.

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.

And when I grew older and my palette evolved — or was it when I had kids? — I discovered that pulling out a steaming tray of hot, fragrant and sweet carrot tzimmes out of the oven is actually a great way to capture everyone's attention.

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.

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.

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?

An oval platter is filled with chunks of glazed carrots, sweet potatoes, and prunes, placed on a marble surface. The dish is accompanied by a serving spoon. Below the platter, there is a yellow cloth and a grey napkin, with an empty plate and fork to the right.

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.

The name "tzimmes" has also entered colloquial speech to mean making a big deal out of something, likely due to the perceived time and effort traditionally involved in preparing the dish. Despite its reputation for complexity, this modern version of tzimmes is quite straightforward to prepare, offering a delicious taste of Jewish cuisine.

Ingredients

Carrots: The star of the dish, providing natural sweetness and a vibrant orange color.
Prunes: Add depth and a rich, jammy sweetness.
Dried apricots: Contribute tartness and a chewy texture. You can also add plump raisins if that's your thing.
Orange zest and juice: Infuse bright citrus notes and acidity.
Honey: Enhances the natural sweetness of the carrots and dried fruits. You can also use maple syrup.
Brown sugar: Adds a molasses-like depth to the sweetness.
Unsalted butter: Provides richness and helps create a glossy glaze. Use vegan butter for a dairy-free version.
Cinnamon: Adds warmth and complements the sweet flavors.
Ginger: Contributes a subtle spicy kick.
Cardamom: Offers a unique, aromatic flavor. My grandma didn't originally add this, but over time I learned to love what this little spice adds to the dish.
Salt and pepper: Balances the sweetness and enhances the overall taste.

See recipe card for exact quantities.

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How to Make Carrot Tzimmes

A white oval dish holds a serving of tzimmes, a traditional Jewish stew, made with chunks of glazed carrots, sweet potatoes, and prunes. The dish is placed on a white and gray marble surface next to a yellow cloth napkin and a gray towel.

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

A white pot filled with sliced, peeled carrots is placed on a white marble surface. The carrot pieces are of uniform thickness and are arranged evenly in the pot. The pot handles are visible on both sides.

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

A hand holding brown sugar or a spice is about to add it to a bowl with melted butter. A small white and blue cup containing yellow liquid is placed near the bowl on a marble countertop.

A stainless steel mixing bowl contains melted butter and dark brown sugar. Next to the bowl is a cup filled with orange liquid on a white marble surface.

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

Combine in baking dish

A baking tray filled with sliced orange vegetables, likely carrots, sits on a marble countertop. A colander is positioned nearby in the upper right corner. Hands are seen holding a black bowl in the lower right section of the image.

A baking tray filled with sliced carrots, dried apricots, and prunes is being stirred with a red spatula by a person's hand. The tray rests on a marble countertop.

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

Two hands are shown wrapping a rectangular baking dish with aluminum foil on a marble countertop.

A baking tray filled with roasted root vegetables, including sliced carrots, apricots, and prunes, placed on a white marbled surface.

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

A white plate filled with a dish of roasted sliced carrots and prunes, mixed with brown sauce. A stainless steel spoon is partially visible on the plate. The plate is on a marble surface next to a mustard-yellow cloth napkin. A decorative white plate is in the background.

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.

Tzimmes Variations

A white plate is filled with tzimmes, a traditional Jewish dish made of glazed carrots, sweet potatoes, prunes, and apricots. A fork rests on a dish in the background, placed on a white tablecloth. Two cinnamon sticks lie beside the plate.

Tzimmes, while a traditional Rosh Hashana staple in 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. Some Sephardic tzimmes versions also include savory elements such as cumin or coriander, balancing the sweetness with earthy notes.

In Mizrahi Jewish traditions, particularly those from Middle Eastern countries, tzimmes might feature ingredients like rose water, pistachios, or saffron, reflecting the aromatic and floral flavors common in that region's cuisine. American Jewish communities have adapted tzimmes to local tastes, sometimes adding marshmallows for extra sweetness or using local root vegetables like sweet potatoes alongside carrots. It's also great on mashed potatoes!

In Israel, where culinary traditions from various Jewish diaspora communities converge, the recipe for Jewish tzimmes has evolved to include a wider array of vegetables and spices, often incorporating elements from both Ashkenazi and Sephardic traditions. Some modern Israeli tzimmes versions might include za'atar or sumac, adding a tangy, herbaceous note to the dish.

For those looking to create a vegetarian or vegan version, simply replace the butter with coconut oil or olive oil. The versatility of tzimmes allows for endless experimentation with different root vegetables, dried fruits, nuts, and spices, making it easy to adapt the dish to personal preferences and dietary needs. You can also add a splash of red wine or rum, like in my wine glazed carrots.

Accompanying Dishes

A close-up image of a white plate filled with glazed carrots, small potatoes, and prunes. A serving spoon is partially visible in the dish. In the background, there are two empty plates with silver forks on a marble surface.

Carrot tzimmes pairs well with various main courses and sid well with various main courses and side dishes. 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

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