Celebrate the sweetness of tradition with these irresistible tzimmes recipes! Perfect for holidays or cozy gatherings, this collection transforms humble root vegetables and fruits into caramelized, comforting dishes that will delight your family and guests. From classic versions to modern twists, discover 19 delicious ways to bring warmth and joy to your table—let’s dive in and find your new favorite!
Traditional Carrot and Sweet Potato Tzimmes
When autumn arrives, there’s nothing more comforting than a warm, sweet tzimmes simmering on the stove. This traditional carrot and sweet potato dish brings generations of family warmth to your table with minimal effort.
Ingredients
– 2 cups peeled and chopped sweet potatoes (I like cutting them into 1-inch chunks for even cooking)
– 1 cup sliced carrots (about ¼-inch thick rounds hold their shape beautifully)
– ½ cup pitted prunes (they plump up wonderfully and add natural sweetness)
– ¼ cup honey (local wildflower honey gives the best flavor depth)
– 2 tbsp fresh orange juice (freshly squeezed makes all the difference)
– 1 tbsp unsalted butter (I always use European-style for richer flavor)
– ½ tsp cinnamon (Ceylon cinnamon has a warmer, less sharp taste)
– ¼ tsp salt (fine sea salt distributes evenly throughout)
Instructions
1. Preheat your oven to 350°F to ensure even, gentle baking.
2. Combine sweet potatoes, carrots, and prunes in a 2-quart baking dish.
3. Drizzle honey evenly over the vegetable mixture.
4. Pour fresh orange juice across the ingredients.
5. Dot the surface with small pieces of unsalted butter.
6. Sprinkle cinnamon and salt evenly over everything.
7. Cover the baking dish tightly with aluminum foil to trap steam.
8. Bake at 350°F for 45 minutes until vegetables are fork-tender.
9. Remove foil carefully to avoid steam burns.
10. Stir gently to combine all melted ingredients into a glossy glaze.
11. Return to oven uncovered for 15 minutes to slightly caramelize the top.
A perfectly cooked tzimmes should have tender vegetables that hold their shape while bathing in a sweet-spiced syrup. The prunes become melt-in-your-mouth soft, creating pockets of intense fruity sweetness against the earthy carrots and potatoes. Serve it warm alongside roasted chicken or as a sweet side dish that tastes even better the next day.
Apple and Honey Tzimmes with Raisins
Fall is the perfect time to embrace sweet, comforting dishes that fill your home with warmth. This apple and honey tzimmes with raisins is a classic Jewish dish that combines seasonal fruits with rich, caramelized flavors—ideal for Rosh Hashanah or any cozy autumn meal. Follow these steps carefully for a foolproof result.
Ingredients
– 4 large apples, peeled and sliced (I prefer Granny Smith for their tartness, which balances the sweetness)
– 1 cup honey (use a good-quality raw honey for the best flavor)
– 1/2 cup raisins (these plump up beautifully during cooking)
– 2 tbsp unsalted butter (room temperature butter blends more easily)
– 1 tsp ground cinnamon (freshly ground adds an aromatic touch)
– 1/4 cup water (to prevent sticking and help create a syrupy sauce)
Instructions
1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. Peel and slice the apples into 1/4-inch thick pieces for even cooking.
3. In a large mixing bowl, combine the sliced apples, honey, raisins, butter, cinnamon, and water, stirring gently to coat everything evenly.
4. Transfer the mixture to a 9×13-inch baking dish, spreading it out in a single layer for uniform baking.
5. Cover the baking dish tightly with aluminum foil to trap steam and prevent drying out.
6. Bake in the preheated oven for 45 minutes, until the apples are tender when pierced with a fork.
7. Remove the foil and bake for an additional 15 minutes to allow the top to caramelize and the sauce to thicken slightly.
8. Let the tzimmes cool for 10 minutes before serving to allow the flavors to meld together.
Hearty and aromatic, this dish features soft, tender apples and plump raisins in a sticky-sweet honey glaze. Serve it warm as a side dish for holiday meals or spoon it over vanilla ice cream for a delightful dessert twist.
Slow-Cooked Brisket with Tzimmes
Delicious aromas will fill your kitchen with this classic slow-cooked brisket paired with sweet tzimmes. During brisk autumn evenings, this comforting dish becomes a family favorite that’s surprisingly simple to master. Let me guide you through each step to create tender, flavorful results.
Ingredients
– 4 lb beef brisket (I prefer well-marbled for maximum tenderness)
– 2 tbsp olive oil (extra virgin is my go-to for richer flavor)
– 1 large yellow onion, chopped
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 2 cups beef broth (low-sodium lets you control the salt level)
– 1 cup dry red wine
– 3 large carrots, cut into 1-inch chunks
– 2 sweet potatoes, peeled and cubed
– 1 cup pitted prunes
– ½ cup honey
– 1 tsp ground cinnamon
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Pat the brisket completely dry with paper towels—this helps achieve a perfect sear.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear brisket for 5-6 minutes per side until deeply browned, developing rich flavor.
4. Remove brisket and set aside on a plate.
5. Add chopped onion to the pot and sauté for 4 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Pour in beef broth and red wine, scraping up all the browned bits from the bottom.
8. Return brisket to the pot along with any accumulated juices.
9. Cover and transfer to a preheated 300°F oven for 3 hours.
10. Meanwhile, combine carrots, sweet potatoes, prunes, honey, cinnamon, salt, and pepper in a bowl.
11. After 3 hours, remove pot from oven and arrange vegetable mixture around the brisket.
12. Cover and return to oven for 1 more hour until vegetables are tender.
13. Remove from oven and let rest for 15 minutes before slicing against the grain.
14. Tip: Letting the meat rest ensures juicier slices—don’t skip this step!
15. Serve sliced brisket with vegetables and pan juices spooned over the top.
Rich, fall-apart tender brisket contrasts beautifully with the sweet, spiced vegetables in this harmonious dish. The prunes melt into the sauce, creating a glossy glaze that clings to every bite. For a stunning presentation, arrange slices over creamy polenta or serve with crusty bread to soak up every drop of the incredible sauce.
Vegetarian Tzimmes with Orange and Prunes
Creating this sweet and savory vegetable medley is simpler than you might think. Carefully combine carrots, sweet potatoes, and dried fruits with warm spices for a dish that’s both comforting and nutritious. This traditional Jewish side dish comes together beautifully with minimal effort but delivers maximum flavor.
Ingredients
– 4 large carrots, peeled and sliced into 1-inch chunks (I find thicker cuts hold their shape better)
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (about 3 cups total)
– 1 cup pitted prunes (the soft, moist variety works best)
– 1 large navel orange, zest and juice (freshly squeezed makes all the difference)
– ¼ cup pure maple syrup (grade B has deeper flavor)
– 2 tablespoons olive oil (extra virgin adds nice fruitiness)
– 1 teaspoon ground cinnamon (I prefer Ceylon for its subtle sweetness)
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon fine sea salt
– ½ cup water
Instructions
1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. Peel 4 large carrots and slice them into 1-inch chunks, placing them in a 9×13 inch baking dish.
3. Peel 2 medium sweet potatoes and cube them into 1-inch pieces, adding to the baking dish.
4. Measure 1 cup pitted prunes and scatter them among the vegetables.
5. Zest one large navel orange directly over the baking dish to capture all the aromatic oils.
6. Juice the same orange until you have about ½ cup fresh juice, pouring it over the ingredients.
7. Add ¼ cup pure maple syrup, 2 tablespoons olive oil, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, and ½ teaspoon fine sea salt to the baking dish.
8. Pour ½ cup water into the dish to create steam during cooking.
9. Using a large spoon, toss all ingredients until evenly coated with the liquid and spices.
10. Cover the baking dish tightly with aluminum foil, creating a seal around the edges.
11. Place the covered dish in the preheated oven and bake for 45 minutes.
12. Remove the dish from the oven and carefully uncover it, being mindful of the hot steam.
13. Return the uncovered dish to the oven and bake for an additional 20-25 minutes until the vegetables are tender when pierced with a fork and the liquid has reduced to a syrupy glaze.
14. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
Hearty and aromatic, this tzimmes develops a wonderful caramelized glaze that clings to each vegetable piece. The prunes become meltingly soft while the carrots and sweet potatoes maintain just enough texture. Honestly, I love serving this warm alongside roasted chicken or as a sweet component to balance bitter greens in a winter salad.
Honey-Glazed Tzimmes with Apricots
Zesty and comforting, this honey-glazed tzimmes with apricots brings warmth to any autumn table. Let’s walk through each simple step together to create this sweet, savory dish that’s perfect for beginners. You’ll love how the flavors meld into something truly special.
Ingredients
– 4 large carrots, peeled and sliced into 1/2-inch rounds (I find thicker cuts hold up better during roasting)
– 2 large sweet potatoes, peeled and cut into 1-inch cubes (the orange-fleshed variety adds beautiful color)
– 1 cup dried apricots, halved (choose plump, soft ones for the best texture)
– 1/2 cup honey (I prefer local raw honey for its floral notes)
– 2 tablespoons unsalted butter, melted (room temperature blends more smoothly with the honey)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Combine the sliced carrots and cubed sweet potatoes in the prepared baking dish, spreading them in an even layer.
3. In a small bowl, whisk together the honey, melted butter, cinnamon, nutmeg, and salt until fully incorporated.
4. Pour the honey mixture over the vegetables, using a spatula to toss until everything is evenly coated.
5. Scatter the halved dried apricots evenly over the top of the vegetable mixture.
6. Cover the baking dish tightly with aluminum foil to trap steam and help the vegetables soften.
7. Bake covered at 375°F for 45 minutes, then remove the foil carefully to avoid steam burns.
8. Return the dish to the oven uncovered and bake for an additional 20-25 minutes, until the vegetables are tender and the glaze is bubbly and caramelized at the edges.
9. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
Each bite offers tender sweet potatoes and carrots glazed in spiced honey, with chewy apricots adding bursts of tangy sweetness. Serve it warm alongside roasted chicken or as a standalone vegetarian delight—it’s equally wonderful reheated the next day when the flavors deepen even further.
Passover-Friendly Tzimmes with Root Vegetables
Passover brings us comforting traditions, and this tzimmes is a perfect example of how root vegetables can shine during the holiday. Preparing it is straightforward and rewarding, making it ideal for both beginners and seasoned cooks looking for a reliable side dish.
Ingredients
– 2 large sweet potatoes, peeled and cubed (I like to cut them into 1-inch pieces for even cooking)
– 3 large carrots, peeled and sliced into ½-inch rounds (their natural sweetness balances the dish beautifully)
– 1 cup pitted prunes (these add a lovely chewiness and depth)
– ¼ cup honey (I prefer raw honey for its robust flavor)
– 2 tablespoons olive oil (extra virgin is my go-to for its fruity notes)
– 1 teaspoon ground cinnamon (a warm spice that ties everything together)
– ½ teaspoon salt (to enhance all the flavors)
– ½ cup water (helps create a steamy environment for tender veggies)
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large mixing bowl, combine the cubed sweet potatoes, sliced carrots, and pitted prunes.
3. Drizzle the olive oil over the vegetables and prunes, then toss gently to coat everything evenly.
4. Add the honey, ground cinnamon, and salt to the bowl, mixing thoroughly to distribute the spices and sweetener.
5. Transfer the mixture to a 9×13-inch baking dish, spreading it out in a single layer for uniform cooking.
6. Pour the water into the bottom of the baking dish to prevent sticking and add moisture.
7. Cover the dish tightly with aluminum foil to trap steam and promote tenderness.
8. Bake in the preheated oven for 45 minutes, until the vegetables are fork-tender.
9. Remove the foil and bake for an additional 15 minutes to allow the top to caramelize slightly.
10. Let the tzimmes rest for 5 minutes before serving to allow the flavors to meld.
Tzimmes emerges with a delightful contrast of soft, sweet vegetables and chewy prunes, all glazed in a spiced honey sauce. Serve it warm as a side dish for your Passover Seder, or get creative by pairing it with roasted chicken for a hearty meal—it’s a versatile dish that always impresses.
Spiced Tzimmes with Ginger and Cinnamon
Remember those cozy autumn evenings when you crave something warm and comforting? This spiced tzimmes brings together sweet and savory flavors in a way that feels both traditional and exciting. Let’s walk through each step together to create this beautiful dish.
Ingredients
– 4 large carrots, peeled and sliced into 1-inch chunks (I find thicker cuts hold their shape better)
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (the orange-fleshed variety adds wonderful color)
– 1 cup pitted prunes (they plump up beautifully during cooking)
– ½ cup orange juice, freshly squeezed if possible (it brightens the whole dish)
– 2 tablespoons honey (I prefer local raw honey for its floral notes)
– 1 tablespoon fresh ginger, finely grated (keep the peel on while grating for extra flavor)
– 1 teaspoon ground cinnamon (Saigon cinnamon has the best warmth)
– ¼ teaspoon ground nutmeg (freshly grated makes all the difference)
– 2 tablespoons unsalted butter, cut into small pieces (cold butter helps create a nice glaze)
Instructions
1. Preheat your oven to 350°F using an oven thermometer to ensure accuracy.
2. Combine carrots, sweet potatoes, and prunes in a 9×13 inch baking dish, spreading them in an even layer.
3. In a small bowl, whisk together orange juice, honey, ginger, cinnamon, and nutmeg until fully incorporated.
4. Pour the liquid mixture evenly over the vegetables and prunes in the baking dish.
5. Dot the surface with small pieces of cold butter, distributing them across the entire dish.
6. Cover the baking dish tightly with aluminum foil, sealing all edges to trap steam.
7. Place the covered dish in the preheated oven and bake for 45 minutes.
8. Remove the dish from oven and carefully remove the foil (steam will escape—use oven mitts).
9. Return the uncovered dish to the oven and bake for an additional 30 minutes.
10. Test doneness by piercing a carrot piece with a fork—it should slide in easily without resistance.
11. Remove from oven and let rest for 10 minutes before serving to allow flavors to meld.
You’ll notice the carrots and sweet potatoes become tender yet maintain their structure, while the prunes transform into juicy, plump gems. The ginger and cinnamon create a warm spice profile that perfectly balances the natural sweetness. Try serving it alongside roasted chicken or as a standalone vegetarian main with crusty bread to soak up the delicious glaze.
Caramelized Onion and Root Vegetable Tzimmes
You’re about to discover how caramelized onions and earthy root vegetables transform into a sweet, savory tzimmes that’s perfect for cozy fall dinners. This methodical approach ensures even beginners achieve deeply flavorful results with minimal fuss.
Ingredients
– 2 large yellow onions, thinly sliced (they caramelize best when cut uniformly)
– 3 large carrots, peeled and chopped into 1-inch chunks (I prefer organic for their sweetness)
– 2 parsnips, peeled and chopped into 1-inch chunks (don’t skip these—they add a lovely peppery note)
– 1 sweet potato, peeled and cubed (about 2 cups; garnet yams work wonderfully here)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 1/4 cup honey (local if you have it, for a floral touch)
– 1/2 cup orange juice (freshly squeezed adds brightness)
– 1 tsp ground cinnamon (use Ceylon for a milder, complex spice)
– 1/2 tsp salt (I like fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground elevates the dish)
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for roasting.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-low heat.
3. Add the sliced onions and cook for 20 minutes, stirring occasionally, until they turn a deep golden brown and smell sweet—this slow caramelization builds the base flavor.
4. Tip: If the onions start to stick, add a splash of water to deglaze the pan and scrape up any browned bits.
5. In a large bowl, combine the carrots, parsnips, and sweet potato with the remaining 2 tablespoons of olive oil, tossing to coat evenly.
6. Add the honey, orange juice, cinnamon, salt, and pepper to the bowl, and mix until all vegetables are well coated.
7. Transfer the vegetable mixture to the skillet with the caramelized onions, stirring gently to combine.
8. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the cover and bake for an additional 15 minutes, or until the vegetables are tender and the edges are slightly caramelized.
10. Tip: For extra caramelization, broil on high for 2-3 minutes at the end, but watch closely to avoid burning.
11. Let the tzimmes rest for 5 minutes before serving to allow the flavors to meld.
12. Tip: Taste and adjust seasoning with a pinch more salt if needed, as sweetness can sometimes mask it.
Lusciously tender vegetables meld with the rich, sweet onions in this tzimmes, offering a comforting texture that’s both soft and slightly caramelized. Serve it warm alongside roasted chicken or as a standalone vegetarian dish, and consider topping with a sprinkle of fresh parsley for a pop of color and freshness.
Walnut-Crusted Tzimmes with Butternut Squash
Remember those cozy autumn evenings when you crave something sweet, savory, and utterly comforting? This walnut-crusted tzimmes with butternut squash is my go-to for such moments, blending traditional flavors with a crunchy twist that’s sure to delight. Let’s walk through it step by step, ensuring even beginners can master this dish with ease.
Ingredients
– 2 cups peeled and cubed butternut squash (I like 1-inch pieces for even cooking)
– 1 cup chopped walnuts (toasting them first adds a deeper flavor)
– 1/4 cup honey (local raw honey is my preference for its floral notes)
– 2 tbsp unsalted butter, melted (room temp blends smoother)
– 1 tsp ground cinnamon (freshly ground if you have it)
– 1/2 tsp salt (I use fine sea salt for better distribution)
– 1/4 cup orange juice (freshly squeezed brightens the dish)
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a medium bowl, toss the cubed butternut squash with the orange juice and half of the honey until evenly coated. Tip: Coating the squash well prevents drying out during baking.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Bake the squash for 25 minutes at 375°F, or until it is tender when pierced with a fork. Tip: Rotate the sheet halfway through for even browning.
5. While the squash bakes, combine the chopped walnuts, melted butter, remaining honey, cinnamon, and salt in a small bowl, mixing thoroughly.
6. Remove the baked squash from the oven and evenly sprinkle the walnut mixture over the top.
7. Return the baking sheet to the oven and bake for an additional 10 minutes at 375°F, until the topping is golden brown and fragrant. Tip: Watch closely near the end to avoid burning the nuts.
8. Let the dish cool for 5 minutes before serving to allow flavors to meld.
What makes this tzimmes special is the contrast between the soft, sweet squash and the crunchy, spiced walnut crust—it’s a textural dream. Serve it warm as a side dish or top with a dollop of Greek yogurt for a creative, protein-packed twist that balances the sweetness perfectly.
Tzimmes with Pears and Pecans
Tzimmes, a traditional Jewish stew, transforms humble root vegetables and fruits into a sweet, comforting dish perfect for autumn gatherings. This version with pears and pecans adds delightful texture and warmth. Today we’ll walk through each step methodically to ensure your tzimmes turns out perfectly balanced and deeply flavorful.
Ingredients
– 3 large carrots, peeled and sliced into ½-inch rounds (I find thicker cuts hold their shape better during roasting)
– 2 medium sweet potatoes, peeled and cut into 1-inch cubes (the orange-fleshed variety lends the best color and sweetness)
– 2 firm-ripe pears, cored and cut into ¾-inch chunks (Bosc pears work wonderfully as they don’t turn mushy)
– ½ cup pecan halves (toasting these first really amplifies their nutty flavor)
– ¼ cup pure maple syrup (the darker Grade B has more robust flavor)
– 2 tablespoons unsalted butter, melted (I prefer unsalted to control the seasoning)
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– Pinch of fine sea salt
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Combine the carrots, sweet potatoes, pears, and pecans in a large mixing bowl.
3. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, ginger, nutmeg, and salt until fully blended.
4. Pour the maple syrup mixture over the vegetables and fruits in the large bowl.
5. Toss everything gently but thoroughly until all pieces are evenly coated. Tip: Use a rubber spatula to avoid bruising the pears.
6. Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer.
7. Cover the dish tightly with aluminum foil. Tip: This creates steam that helps tenderize the root vegetables without drying them out.
8. Bake covered at 375°F for 40 minutes.
9. Carefully remove the foil (watch for steam) and stir the contents gently.
10. Return the dish to the oven uncovered and bake for another 20-25 minutes. Tip: The tzimmes is ready when the sweet potatoes are easily pierced with a fork and the edges begin to caramelize.
11. Remove from the oven and let it rest for 5 minutes before serving.
Uncover the dish to reveal tender sweet potatoes and carrots that have absorbed the warm spices, while the pears remain intact with a soft texture. The pecans add a satisfying crunch against the maple-glazed vegetables, creating a harmonious balance in every bite. Serve this tzimmes warm as a side dish with roasted chicken or spoon it over vanilla ice cream for an unexpected dessert twist.
Sweet and Savory Tzimmes with Beef Stew
A comforting blend of sweet and savory, this tzimmes with beef stew is perfect for cozy fall evenings. As a cooking teacher, I’ll guide you through each simple step to create this hearty dish. Let’s begin with gathering our ingredients.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (I prefer well-marbled chuck for maximum tenderness)
– 1 tbsp extra virgin olive oil (my go-to for rich flavor)
– 1 large yellow onion, diced (sweet varieties work best here)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 4 large carrots, peeled and cut into 1-inch chunks
– 2 sweet potatoes, peeled and cut into 1-inch cubes
– 1 cup dried apricots, halved (I love the chewy texture they add)
– 1/2 cup pitted prunes
– 2 cups beef broth (homemade or low-sodium store-bought)
– 1/4 cup honey
– 1 tbsp apple cider vinegar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Season the beef cubes generously with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Add the beef in a single layer, working in batches to avoid overcrowding.
5. Sear the beef for 3-4 minutes per side until deeply browned, then transfer to a plate.
6. Reduce heat to medium and add the diced onion to the pot.
7. Sauté the onion for 5-7 minutes until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Return all the beef and any accumulated juices to the pot.
10. Add the carrots, sweet potatoes, apricots, and prunes.
11. Pour in the beef broth, honey, and apple cider vinegar.
12. Sprinkle in the cinnamon, ginger, and cloves.
13. Bring the mixture to a gentle simmer, stirring to combine.
14. Cover the Dutch oven with a tight-fitting lid.
15. Transfer to the preheated oven and bake for 2 hours.
16. Remove the lid and continue baking for 30 more minutes to slightly thicken the sauce.
17. Carefully remove from the oven and let rest for 10 minutes before serving.
Lusciously tender beef melts alongside sweet root vegetables and dried fruits in this deeply flavorful stew. The natural sweetness from the honey and fruits balances perfectly with the savory broth and spices. Serve it over creamy mashed potatoes or with crusty bread to soak up every bit of the rich sauce.
Roasted Tzimmes with Garlic and Thyme
Whenever autumn arrives, I find myself craving the warm, sweet-savory comfort of roasted vegetables. This roasted tzimmes with garlic and thyme transforms humble root vegetables into a stunning side dish that’s perfect for weeknight dinners or holiday gatherings.
Ingredients
– 2 large sweet potatoes, peeled and cut into 1-inch chunks (I prefer leaving the skin on for extra texture, but peeling makes them more tender)
– 3 large carrots, cut into 1-inch pieces (rainbow carrots add beautiful color if you can find them)
– 1 large yellow onion, cut into 1-inch wedges (sweet onions work particularly well here)
– 6 cloves garlic, peeled and left whole (they become wonderfully sweet when roasted)
– 3 tablespoons extra virgin olive oil (my go-to for roasting as it has a lovely fruity note)
– 1 tablespoon fresh thyme leaves (fresh makes all the difference, but 1 teaspoon dried works in a pinch)
– 1 teaspoon kosher salt (I prefer Diamond Crystal for its light, even seasoning)
– ½ teaspoon freshly ground black pepper (freshly ground gives the best flavor)
– 2 tablespoons pure maple syrup (the real stuff – none of that pancake syrup here!)
Instructions
1. Preheat your oven to 425°F and position one rack in the center of the oven.
2. Place the sweet potatoes, carrots, onion, and garlic in a large mixing bowl.
3. Drizzle the olive oil over the vegetables and toss thoroughly until every piece is lightly coated.
4. Sprinkle the thyme, salt, and pepper over the vegetables and toss again to distribute evenly.
5. Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they aren’t crowded.
6. Roast for 25 minutes at 425°F until the vegetables begin to soften and develop light browning.
7. Remove the baking sheet from the oven and drizzle the maple syrup evenly over the vegetables.
8. Toss the vegetables gently with a spatula to coat them with the syrup.
9. Return the baking sheet to the oven and roast for another 15-20 minutes at 425°F.
10. Check for doneness – the vegetables should be tender when pierced with a fork and caramelized at the edges.
11. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
Each bite offers a wonderful contrast between the creamy sweet potatoes, tender carrots, and sweet roasted garlic, all brought together by the earthy thyme and subtle maple sweetness. Excellent served alongside roasted chicken or pork, or even as a vegetarian main over quinoa for a complete meal. The caramelized edges provide just enough texture to keep every mouthful interesting.
Apricot-Balsamic Tzimmes with Chicken Thighs
Zesty and comforting, this sweet-savory dish combines tender chicken with caramelized apricots and root vegetables in a tangy balsamic glaze. Perfect for autumn gatherings, it fills your kitchen with an irresistible aroma while teaching fundamental roasting techniques. Let’s walk through each step together to create this flavorful one-pan meal.
Ingredients
– 6 bone-in, skin-on chicken thighs (the skin keeps them juicy during roasting)
– 1½ cups dried apricots (I prefer California apricots for their plump texture)
– 3 large carrots, peeled and cut into 1-inch chunks (organic carrots add extra sweetness)
– 2 sweet potatoes, peeled and cut into 1-inch cubes
– ¼ cup extra virgin olive oil (my go-to for roasting)
– 3 tbsp balsamic vinegar (aged balsamic gives deeper flavor)
– 2 tbsp honey
– 1 tsp ground cinnamon
– ½ tsp salt
– ¼ tsp black pepper
– ½ cup chicken broth (low-sodium lets you control seasoning)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin crisp beautifully.
3. In a large bowl, whisk together olive oil, balsamic vinegar, honey, cinnamon, salt, and pepper.
4. Add carrots and sweet potatoes to the bowl, tossing until evenly coated with the glaze.
5. Spread the vegetables in a single layer in a 9×13-inch baking dish.
6. Nestle the chicken thighs skin-side up among the vegetables.
7. Scatter dried apricots throughout the dish, tucking some underneath the chicken.
8. Pour chicken broth around the edges to create steam for tender vegetables.
9. Roast uncovered for 45 minutes, until chicken skin is golden brown and crispy.
10. Insert a meat thermometer into the thickest part of a thigh—it should read 165°F (74°C).
11. Let rest for 5 minutes before serving to allow juices to redistribute.
The chicken emerges fall-off-the-bone tender while the apricots melt into a jammy sauce that glazes the vegetables. Serve over couscous to soak up the sweet-tangy pan juices, or with crusty bread for dipping—either way, the contrast of crispy skin and soft vegetables makes every bite satisfying.
Holiday Tzimmes with Cranberries and Apple Cider
Ready to create a cozy holiday side dish that fills your home with warmth? This tzimmes combines sweet root vegetables with tart cranberries and the rich flavor of apple cider, making it perfect for festive gatherings. Let’s walk through each step together to ensure perfect results.
Ingredients
– 2 large sweet potatoes, peeled and chopped into 1-inch cubes (I find they caramelize better when cut uniformly)
– 3 large carrots, peeled and sliced into ½-inch rounds (fresh, crisp carrots work best for texture)
– 1 cup fresh cranberries (their tartness balances the sweetness beautifully)
– 1 cup apple cider (use unfiltered for a deeper flavor)
– ¼ cup honey (local honey adds a lovely floral note)
– 2 tbsp unsalted butter, melted (I prefer unsalted to control seasoning)
– 1 tsp cinnamon (freshly ground if possible for maximum aroma)
– ½ tsp salt (fine sea salt distributes evenly)
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the start.
2. In a large mixing bowl, combine the sweet potatoes, carrots, and cranberries.
3. Pour the apple cider, honey, melted butter, cinnamon, and salt over the vegetables and toss thoroughly to coat every piece. Tip: Use a spatula to mix gently and avoid breaking the cranberries.
4. Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer for consistent roasting.
5. Cover the dish tightly with aluminum foil to trap steam and help tenderize the vegetables.
6. Bake at 375°F for 40 minutes, then remove the foil carefully to avoid steam burns.
7. Continue baking uncovered for another 20–25 minutes, until the sweet potatoes are fork-tender and the edges are lightly caramelized. Tip: Stir halfway through this uncovered phase to promote even browning.
8. Remove from the oven and let it rest for 5 minutes; this allows the flavors to meld together. Tip: For a glossy finish, drizzle with an extra tablespoon of apple cider before serving.
Zesty and comforting, this tzimmes offers a soft, tender texture with bursts of tart cranberries against the sweet, caramelized vegetables. Serve it warm alongside roasted turkey or as a standalone dish garnished with fresh thyme for a festive touch.
Conclusion
Brimming with sweet and savory inspiration, these 19 tzimmes recipes are perfect for your next celebration. We hope you find a new favorite to share with loved ones! Try one out, leave a comment with your top pick, and don’t forget to pin this article on Pinterest to save these delicious ideas for later.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
