Roasted Tzimmes

Elevate your holiday table or weeknight dinner with this rich and flavorful Roasted Tzimmes recipe, a delightful twist on a traditional Jewish dish. Featuring vibrant carrots, sweet potatoes, and parsnips, this hearty side is roasted to perfection for a caramelized finish, then topped with a luscious blend of dried apricots, raisins, orange juice, and honey for just the right touch of sweetness. Infused with warm cinnamon and a hint of savory olive oil, this dish strikes a perfect balance of cozy and refined flavors. Simple to prepare yet stunning to serve, Roasted Tzimmes is a versatile addition to any meal, whether as a festive side or a vegetarian main course. Garnish with fresh parsley for an elegant finish and enjoy a taste of comfort that feels timeless. Keywords: roasted tzimmes recipe, sweet potato side dish, holiday vegetables, Jewish cuisine, easy vegetarian recipes.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 large Carrots
• 2 medium Sweet potatoes
• 2 medium Parsnips
• 1 cup Dried apricots
• 0.5 cup Raisins
• 1 cup Orange juice
• 0.25 cup Honey
• 2 tablespoons Olive oil
• 1 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and slice the carrots, sweet potatoes, and parsnips into bite-sized pieces, about 1-inch thick.

Step 3

In a large mixing bowl, combine the sliced carrots, sweet potatoes, and parsnips with olive oil, ground cinnamon, salt, and black pepper. Toss to coat evenly.

Step 4

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

Step 5

Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.

Step 6

While the vegetables are roasting, combine the dried apricots, raisins, orange juice, and honey in a small saucepan. Simmer over low heat for 5-7 minutes, stirring occasionally, until the dried fruits plump up and the mixture slightly thickens.

Step 7

Remove the roasted vegetables from the oven and transfer them to a large baking dish or casserole dish.

Step 8

Pour the orange juice and dried fruit mixture over the roasted vegetables, ensuring everything is evenly coated.

Step 9

Return the dish to the oven and roast for an additional 20-25 minutes, until the vegetables are tender and caramelized.

Step 10

Remove from the oven and let cool for a few minutes before garnishing with chopped fresh parsley, if desired.

Step 11

Serve warm as a side dish or a vegetarian main course. Enjoy!

Nutrition Facts

Serving size	1274.6 grams (1274.6g)

Amount per serving	% Daily Value*
Calories	1533

Total Fat 36.30g	47%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 4.80g
Cholesterol 4mg	1%
Sodium 3018mg	131%
Total Carbohydrate 306.90g	112%
Dietary Fiber 35.80g	128%
Total Sugars 190.70g
Protein 17.40g	35%

Vitamin D 0IU	0%
Calcium 401mg	31%
Iron 8mg	45%
Potassium 3670mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 4.3%

Carbs: 75.6%