Ina Garten Tzimmes Recipe

This Ina Garten Tzimmes is a sweet and savory recipe, which is made with carrots and sweet potatoes. It’s the perfect holiday side dish, ready in about 1 hour and 15 minutes.

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Ina Garten Tzimmes Ingredients

1 pound carrots, peeled and sliced into 1-inch pieces
1 pound sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried apricots, halved
1/2 cup golden raisins
1/2 cup fresh orange juice
1/4 cup honey
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts or pecans (optional, for topping)

How To Make Ina Garten Tzimmes

Preheat Oven and Prep Vegetables: Preheat your oven to 375°F (190°C). Peel and cut the carrots and sweet potatoes into uniform, 1-inch pieces.
Combine All Ingredients: In a large mixing bowl, combine the prepared carrots, sweet potatoes, dried apricots, and golden raisins. Pour the orange juice, honey, and melted butter over the top. Sprinkle with ground cinnamon, salt, and pepper. Toss everything together until evenly coated.
Arrange in Baking Dish: Transfer the mixture to a large baking dish (such as a 9×13-inch pan) and spread it out in an even layer.
Bake Covered: Cover the dish tightly with aluminum foil. This will trap the steam and help the root vegetables become tender. Bake for 45 minutes.
Bake Uncovered to Caramelize: Carefully remove the foil and give the mixture a gentle stir. Return the dish to the oven and bake uncovered for an additional 15–20 minutes. The vegetables should be tender and the liquid should have thickened into a syrupy glaze.
Garnish and Serve: If using, sprinkle the chopped walnuts or pecans over the top. Let the tzimmes rest for a few minutes before serving warm.

Recipe Tips

How to get evenly cooked vegetables? The key is to cut the carrots and sweet potatoes into uniform pieces, about 1-inch thick. This ensures that everything cooks at the same rate and is perfectly tender at the same time.
Why cover the dish with foil? Covering the dish for the first part of baking is essential. It traps steam, which helps soften the dense root vegetables. Baking it uncovered at the end allows the sauce to reduce and caramelize.
How to get the best flavor? Using freshly squeezed orange juice provides a much brighter and more vibrant flavor than bottled juice. It makes a noticeable difference in the final dish.
How do I keep the nuts crunchy? If you’re adding walnuts or pecans, sprinkle them on right before serving. Adding them earlier would cause them to soften in the syrupy sauce during baking.

What To Serve With Tzimmes

This traditional sweet and savory side dish is a perfect accompaniment to holiday meals.

Braised beef brisket
Roast chicken or turkey
Warm challah bread for scooping
As part of a vegetarian spread with quinoa or couscous

How To Store Tzimmes

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and can be even better the next day.
Freeze: Tzimmes freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a 350°F (175°C) oven or in the microwave until heated through.

Tzimmes Nutrition Facts

Calories: ~220 kcal
Protein: 3g
Fat: 6g
Carbohydrates: 42g
Sugar: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make tzimmes ahead of time?

Yes, this is a great make-ahead dish. You can prepare it a day or two in advance and store it in the refrigerator. Reheat gently in the oven before serving.

Can I use different vegetables or fruits?

Absolutely. Parsnips or butternut squash can be used along with or instead of the carrots and sweet potatoes. For the fruit, prunes or dried cherries are also delicious additions.

How do I prevent the tzimmes from drying out?

Covering the dish tightly with foil for the first 45 minutes is the most important step to prevent it from drying out. If it still looks dry when you uncover it, you can add another splash of orange juice.

Is tzimmes a main dish or a side dish?

It is traditionally served as a side dish, especially during Jewish holidays. However, you could make it a vegetarian main by adding chickpeas or serving it over a hearty grain like quinoa.

Try More Recipes:

Recipe by SarahCourse: Side DIshCuisine: JewishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

220

kcal

A traditional and comforting Jewish side dish featuring sweet potatoes, carrots, and dried fruit roasted in a sweet glaze of honey and orange juice.

Ingredients

1 lb carrots, in 1-inch pieces
1 lb sweet potatoes, in 1-inch chunks
1 cup dried apricots, halved
½ cup golden raisins
½ cup fresh orange juice
¼ cup honey
2 tbsp unsalted butter, melted
½ tsp ground cinnamon
¼ tsp kosher salt
¼ tsp black pepper
¼ cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 375°F (190°C).
In a large bowl, combine carrots, sweet potatoes, apricots, and raisins.
Pour over the orange juice, honey, and melted butter. Sprinkle with cinnamon, salt, and pepper, and toss to coat.
Transfer the mixture to a large baking dish and spread evenly.
Cover tightly with foil and bake for 45 minutes.
Remove foil, stir, and bake uncovered for another 15-20 minutes until tender and caramelized.
Top with optional nuts and serve warm.

Notes

Cut the root vegetables into uniform pieces to ensure they cook evenly.
Don’t skip covering the dish with foil; it’s crucial for making the vegetables tender.
For the best flavor, use freshly squeezed orange juice.
To keep the nuts crunchy, add them just before serving, not before baking.