Tzimmes

Course: Side Dish

Cuisine: Ashkenazi

Keyword: Shabbat, Vegeterian, Rosh Hashana

Prep Time: 15

Cook Time: 1 30

Servings: Servings

Calories: 266kcal

2 pounds 900 grams of medium carrots, peeled and cut into 1/2-inch chunks (cut your carrots into similar-sized pieces so they cook evenly)
1 cup 170 grams prunes
1 cup 170 grams raisins
3 tablespoons 45 mL olive oil
1 cup 240 mL water
2 tablespoons 20 grams light brown sugar
2 tablespoons 20 grams honey or silan (date honey)
Zest from one orange
2 cinnamon sticks
3 tablespoons butter 40 grams or margarine cut into small pieces
Salt and pepper to taste

Preheat the oven to 350ºF/180ºC.
Place diced carrots in a large baking dish.
Add prunes and raisins, then stir to combine.
Whisk olive oil, water, sugar, honey, orange zest, salt, and pepper in a small bowl.
Pour the mixture over the carrots and dried fruits, and add the cinnamon sticks.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes.
Uncover the pan, and add the pieces of butter or margarine on top.
Bake for another 30-50 minutes or until carrots are tender and the sauce has thickened.
Remove from the oven. Serve and enjoy!

Vegetables: Sweet potatoes, butternut squash, and pumpkin.

Fruits: Dried cranberries, dried cherries, dried apricots, chopped dates, chopped fresh apple or pineapple.

Seasoning: Freshly grated ginger, nutmeg, chili flakes, powdered cinnamon, and pumpkin spice.

Liquid: Fresh orange juice.

Sweetener: Maple syrup, dark brown sugar.