Tsimmes has something of a PR problem. The hearty stew of root vegetables and dried fruit is a classic part of High Holiday dining for Ashkenazi Jews, from the first night of Rosh Hashanah right on through the last days of Sukkot. But aside from a few die-hard fans, it rarely tops anyone’s list as a favorite Jewish recipe. It seems to be included on tables by default—a dish that makes the holiday feel complete, but that nobody would exactly miss if it were absent.
Roasted Tsimmes
April 02, 2021
Ingredients
- 2medium red onions, cut into 8 wedges each
- 1pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 1pound carrots, peeled and cut into 1 1/2-inch pieces
- 1 ½cups vegetable stock
- ¼cup honey
- 3tablespoons extra virgin olive oil
- 2tablespoons freshly squeezed lemon juice
- ½teaspoon ground ginger
- ½teaspoon cinnamon
- 1 ½teaspoons kosher salt
- 1cup prunes, halved
Yield: Serves 6
Preparation
- Step 1
Preheat the oven to 400 degrees. Layer the red onions, sweet potatoes, and carrots in a large roasting dish.
- Step 2
Whisk together the vegetable stock, honey, olive oil, lemon juice, ginger, cinnamon, and salt in a medium bowl until well combined. Pour mixture over the vegetables.
- Step 3
Cover the roasting dish with aluminum foil and roast, stirring occasionally, until vegetables are starting to turn tender, about 30 minutes. Remove and discard the foil, then stir in the prunes and continue cooking until mixture is fully tender and the liquid has reduced, about 30 minutes more. Remove from oven and transfer to a serving dish. Serve hot or warm.
Preparation Time: 25 minutes
Cooking Time: 1 hour