18 Sweet Tzimmes Recipes Traditional

Get ready to fall in love with tzimmes, the sweet and savory Jewish dish that transforms humble root vegetables into something truly magical. Whether you’re celebrating holidays or just craving cozy comfort food, these traditional recipes bring warmth and sweetness to your table. From classic carrot and honey combinations to modern twists, you’re about to discover 18 irresistible ways to make this beloved dish your own.

Classic Carrot and Sweet Potato Tzimmes

Whether you’re new to Jewish cooking or just looking for a comforting fall side dish, this classic tzimmes brings together sweet and savory flavors in the most satisfying way. With carrots and sweet potatoes as the stars, it’s a dish that feels both traditional and perfectly suited for modern holiday tables.

Ingredients

– 3 large sweet potatoes, peeled and chopped into 1-inch chunks
– 1 pound of carrots, peeled and sliced into ½-inch coins
– 1 cup of orange juice
– ¼ cup of honey
– 2 tablespoons of olive oil
– A couple of pinches of salt
– A splash of water if needed

Instructions

1. Preheat your oven to 375°F to ensure even cooking throughout the baking process.
2. Peel the sweet potatoes and chop them into uniform 1-inch chunks for consistent texture.
3. Peel the carrots and slice them into ½-inch coins to match the sweet potato cooking time.
4. Combine the sweet potatoes and carrots in a 9×13 inch baking dish, spreading them in a single layer.
5. Drizzle the olive oil over the vegetables and toss until everything is lightly coated.
6. Sprinkle two generous pinches of salt evenly across the vegetables to enhance their natural sweetness.
7. Pour the orange juice over the vegetables, making sure it reaches about halfway up the sides.
8. Drizzle the honey evenly over the entire dish, creating a sweet glaze as it bakes.
9. Cover the baking dish tightly with aluminum foil to trap steam and prevent drying out.
10. Bake at 375°F for 45 minutes until the vegetables are tender when pierced with a fork.
11. Remove the foil and continue baking for another 15 minutes until the liquid reduces to a syrupy consistency.
12. Check halfway through baking and add a splash of water if the liquid evaporates too quickly.
13. Let the tzimmes rest for 10 minutes before serving to allow the flavors to meld together.

Finally, you’ll notice the sweet potatoes become meltingly soft while the carrots retain a slight bite, creating wonderful textural contrast. The honey and orange juice reduce to a sticky, caramel-like glaze that clings to every vegetable piece. For a creative twist, try serving it alongside roasted chicken or as part of a vegetarian feast with quinoa and roasted Brussels sprouts.

Honey Glazed Tzimmes with Prunes

Just imagine walking into your kitchen and filling it with the warm, sweet aroma of honey-glazed root vegetables and tender prunes—this honey glazed tzimmes is that cozy, autumnal dish you’ll want to make again and again.

Ingredients

– 2 large sweet potatoes, peeled and chopped into 1-inch chunks
– 4 medium carrots, sliced into ½-inch coins
– 1 cup pitted prunes
– ½ cup honey
– a generous splash of orange juice
– 2 tablespoons melted butter
– a pinch of salt
– a couple of cinnamon sticks

Instructions

1. Preheat your oven to 375°F.
2. Place the sweet potato chunks and carrot coins in a 9×13-inch baking dish.
3. Scatter the pitted prunes evenly over the vegetables.
4. In a small bowl, whisk together the honey, orange juice, melted butter, and salt until smooth.
5. Pour the honey mixture over the vegetables and prunes, tossing gently to coat everything evenly. Tip: Use a spatula to fold the ingredients—this prevents the prunes from breaking apart.
6. Tuck the cinnamon sticks into the mixture.
7. Cover the baking dish tightly with aluminum foil.
8. Bake at 375°F for 45 minutes.
9. Remove the foil and stir the tzimmes gently. Tip: Stirring halfway through baking ensures the glaze coats every piece and prevents drying.
10. Return the dish to the oven, uncovered, and bake for another 20–25 minutes, or until the vegetables are fork-tender and the glaze is bubbly and slightly thickened. Tip: For a deeper caramelized flavor, broil for the last 2–3 minutes, watching closely to avoid burning.
11. Let the tzimmes rest for 5 minutes before serving. What makes this dish unforgettable is the way the sweet potatoes soften into the sticky honey glaze, while the prunes add a jammy contrast—try serving it alongside roasted chicken or as a standout holiday side.

Apple Cinnamon Tzimmes with Raisins

Diving into autumn flavors, this traditional Jewish dish combines sweet apples with warm cinnamon in a comforting stew that simmers to perfection. During the cooler months, it’s the ideal way to transform simple ingredients into a heartwarming side or dessert. Let’s walk through each step together so you can recreate this cozy classic in your own kitchen.

Ingredients

– 4 large apples, peeled and chopped
– 1 cup of orange juice
– ½ cup of honey
– 2 tablespoons of butter
– 1 teaspoon of cinnamon
– A handful of raisins
– A pinch of salt

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. Peel and chop 4 large apples into 1-inch chunks for even cooking.
3. In a large oven-safe pot, melt 2 tablespoons of butter over medium heat until it’s bubbly.
4. Add the chopped apples to the pot and sauté for 5 minutes, stirring occasionally, until they start to soften.
5. Pour in 1 cup of orange juice and ½ cup of honey, stirring to coat the apples evenly.
6. Sprinkle in 1 teaspoon of cinnamon and a pinch of salt, mixing well to distribute the spices.
7. Stir in a handful of raisins for added sweetness and texture.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 45 minutes, then remove the lid and bake for another 15 minutes to allow the liquid to reduce slightly.
10. Remove the pot from the oven and let it cool for 10 minutes before serving.

Golden and aromatic, this tzimmes emerges with tender apples that melt in your mouth, balanced by the chewy raisins and warm cinnamon notes. Serve it warm as a side dish for holiday meals or spoon it over vanilla ice cream for a simple dessert twist—it’s versatile enough to become a seasonal favorite.

Maple Roasted Tzimmes with Butternut Squash

Preparing this comforting autumn dish feels like wrapping yourself in a warm blanket on a crisp fall day. Maple roasted tzimmes brings together sweet butternut squash, tender carrots, and dried fruits in a beautifully caramelized medley that fills your kitchen with the most inviting aromas. Let me walk you through each step methodically so you can create this seasonal masterpiece with confidence.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 3 large carrots, sliced into 1/2-inch coins
• 1 cup of pitted prunes
• 1/2 cup of dried apricots
• 1/4 cup of pure maple syrup
• 2 tablespoons of olive oil
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• A generous pinch of salt
• A splash of orange juice

Instructions

1. Preheat your oven to 375°F and position one rack in the center.
2. Peel the butternut squash carefully using a sharp vegetable peeler, then cut it in half lengthwise and scoop out the seeds with a spoon.
3. Cut the squash into 1-inch cubes, making sure all pieces are roughly the same size for even cooking.
4. Scrub the carrots thoroughly under running water, then slice them into 1/2-inch thick coins.
5. Combine the cubed squash, carrot coins, prunes, and apricots in a large mixing bowl.
6. Drizzle the olive oil over the vegetable and fruit mixture, then toss with clean hands until everything is lightly coated.
7. Add the maple syrup, cinnamon, ground ginger, and salt to the bowl, tossing again until all ingredients are evenly distributed.
8. Transfer the mixture to a parchment-lined baking sheet, spreading everything in a single layer without overcrowding.
9. Roast in the preheated oven for 35 minutes, then remove the baking sheet and drizzle the orange juice over the tzimmes.
10. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, until the squash is fork-tender and the edges are caramelized.
11. Remove from the oven and let the tzimmes rest for 5 minutes before serving to allow the flavors to meld.

The finished tzimmes offers a wonderful contrast between the silky soft squash and the slightly chewy dried fruits, all brought together by that rich maple glaze. That beautiful caramelization from the maple syrup creates little crispy edges that provide delightful textural surprises. Try serving it alongside roasted chicken or as a stunning vegetarian main course over creamy polenta for a truly memorable autumn meal.

Orange Infused Tzimmes with Dried Apricots

Cooking a traditional dish with a modern twist can transform your holiday table. Orange Infused Tzimmes with Dried Apricots brings sweet, caramelized flavors together in one comforting pan, perfect for autumn gatherings. Let’s walk through this simple method that yields impressive results every time.

Ingredients

– A couple of large sweet potatoes, peeled and cut into 1-inch chunks
– A generous handful of dried apricots
– A good splash of orange juice (about 1 cup)
– A couple tablespoons of honey
– A pat of unsalted butter (about 2 tablespoons)
– A pinch of ground cinnamon
– A dash of salt

Instructions

1. Preheat your oven to 375°F to ensure even cooking throughout the baking process.
2. Place the sweet potato chunks in a 9×13 inch baking dish, spreading them in a single layer for optimal roasting.
3. Scatter the dried apricots evenly among the sweet potatoes, tucking some beneath the chunks to prevent burning.
4. Pour the orange juice over the mixture, making sure to coat all pieces for maximum flavor infusion.
5. Drizzle honey evenly across the top, using a spoon to distribute it over the sweet potatoes and apricots.
6. Dot the surface with small pieces of butter, which will melt and create a rich glaze as it bakes.
7. Sprinkle cinnamon and salt evenly over everything, using your fingers to distribute the spices uniformly.
8. Cover the baking dish tightly with aluminum foil to trap steam and help tenderize the sweet potatoes.
9. Bake for 45 minutes at 375°F until the sweet potatoes are fork-tender but still hold their shape.
10. Remove the foil carefully to avoid steam burns and return to the oven for 15 more minutes to caramelize the top.
11. Let rest for 10 minutes before serving to allow the flavors to meld and the dish to thicken slightly.

The finished tzimmes features tender sweet potatoes that melt in your mouth alongside plump, juicy apricots in a glossy orange-honey glaze. Serve it warm alongside roasted chicken or as a sweet component to balance savory brisket – the caramelized edges provide wonderful textural contrast to the creamy interior.

Slow Cooker Tzimmes with Pineapple

When you’re craving something sweet, savory, and effortlessly comforting, this slow cooker tzimmes with pineapple is your answer. We’ll walk through each simple step together, transforming humble ingredients into a vibrant, caramelized dish that practically cooks itself while filling your kitchen with the most inviting aromas. Let’s get started with what you’ll need.

Ingredients

– About 2 pounds of sweet potatoes, peeled and chopped into 1-inch chunks
– A good 1 pound of carrots, sliced into ½-inch coins
– One 20-ounce can of crushed pineapple, with all that lovely juice
– A generous half cup of pitted prunes, halved
– A quarter cup of honey for natural sweetness
– A couple of tablespoons of orange juice
– A splash of vanilla extract
– A pinch of salt to balance the flavors

Instructions

1. Peel your sweet potatoes and chop them into 1-inch chunks for even cooking.
2. Slice the carrots into ½-inch coins so they soften at the same rate as the sweet potatoes.
3. Place the sweet potato chunks and carrot coins into your slow cooker insert.
4. Open the can of crushed pineapple and pour the entire contents, including the juice, over the vegetables.
5. Halve the pitted prunes and scatter them evenly among the vegetables and pineapple.
6. Drizzle the honey over the mixture, aiming for even coverage.
7. Pour the orange juice directly over all the ingredients.
8. Add a splash of vanilla extract to enhance the sweetness naturally.
9. Sprinkle a pinch of salt over everything to help balance and deepen the flavors.
10. Gently stir all the ingredients together until everything is well combined and coated.
11. Place the lid securely on your slow cooker and set it to cook on LOW heat for 6 hours. Tip: Resist the urge to open the lid during cooking to maintain steady temperature and moisture.
12. After 6 hours, carefully remove the lid and check that the sweet potatoes and carrots are tender by piercing them with a fork—they should yield easily without falling apart.
13. If the mixture seems too watery, let it cook uncovered on HIGH for the final 15–20 minutes to allow some liquid to evaporate and thicken the sauce. Tip: This step is optional but great if you prefer a thicker, more glaze-like consistency.
14. Give everything one final gentle stir to incorporate the thickened sauce evenly. Tip: Stir gently to keep the vegetable pieces intact for a beautiful presentation.
15. Turn off the slow cooker and let the tzimmes rest for 5 minutes before serving to allow the flavors to meld further.
Final spoonfuls reveal tender sweet potatoes and carrots that practically melt, while the pineapple and prunes create a sticky, caramelized sauce with a perfect sweet-tangy balance. For a creative twist, serve it warm over vanilla ice cream for a surprising dessert or alongside roasted chicken to let the savory notes shine.

Vegan Tzimmes with Coconut Oil

Finally, let’s make this classic sweet and savory dish completely plant-based while keeping all the comforting flavors. Follow along as we create a vegan tzimmes that’s perfect for holidays or cozy weeknights, using coconut oil for a subtle tropical twist that complements the natural sweetness of the root vegetables.

Ingredients

– 2 large sweet potatoes, peeled and cut into 1-inch chunks
– 3 medium carrots, sliced into ½-inch rounds
– 1 cup pitted prunes
– ½ cup orange juice
– ¼ cup maple syrup
– 3 tablespoons coconut oil, melted
– 1 teaspoon cinnamon
– A pinch of salt
– A splash of water if needed

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking throughout.
2. Peel the sweet potatoes and cut them into uniform 1-inch chunks for consistent texture.
3. Slice the carrots into ½-inch rounds to match the sweet potato cooking time.
4. Combine the sweet potato chunks and carrot rounds in a 9×13 inch baking dish.
5. Scatter the pitted prunes evenly throughout the vegetable mixture.
6. In a separate bowl, whisk together the orange juice, maple syrup, and melted coconut oil until fully combined.
7. Pour the liquid mixture evenly over the vegetables and prunes in the baking dish.
8. Sprinkle the cinnamon and salt evenly across the top of the mixture.
9. Use a large spoon to gently toss everything together, ensuring all pieces are coated.
10. Cover the baking dish tightly with aluminum foil to trap steam and prevent drying.
11. Place the covered dish in the preheated oven and bake for 45 minutes.
12. Remove the foil carefully to avoid steam burns and check if vegetables are fork-tender.
13. If the mixture seems dry, add a splash of water and stir gently.
14. Return the uncovered dish to the oven and bake for another 15 minutes to caramelize the top.
15. Remove from oven when the edges are slightly browned and the sauce has thickened.
16. Let the tzimmes rest for 10 minutes before serving to allow flavors to meld.
Here, the finished tzimmes offers tender vegetables that melt in your mouth, with prunes that have plumped into sweet, jammy pockets. The coconut oil adds a subtle richness that pairs beautifully with the cinnamon-spiced maple glaze, making this dish wonderful served alongside roasted vegetables or over a bed of quinoa for a complete meal.

Spiced Tzimmes with Ginger and Nutmeg

You’ll find this spiced tzimmes becomes a comforting fall favorite with its warm spices and tender textures. Let’s walk through each step together to create this beautifully balanced dish that fills your kitchen with the most inviting aromas.

Ingredients

• 3 large sweet potatoes, peeled and chopped into 1-inch chunks
• a couple of large carrots, sliced into coins
• one cup of pitted prunes
• half a cup of orange juice
• a quarter cup of honey
• two tablespoons of melted butter
• one teaspoon of freshly grated ginger
• half a teaspoon of ground nutmeg
• a pinch of salt

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Combine the sweet potato chunks and carrot coins in your baking dish, spreading them evenly.
3. Scatter the pitted prunes evenly among the vegetables.
4. In a small bowl, whisk together the orange juice, honey, melted butter, grated ginger, ground nutmeg, and pinch of salt until well combined.
5. Pour the liquid mixture evenly over the vegetables and prunes, making sure everything gets coated.
6. Cover the baking dish tightly with aluminum foil to trap steam during cooking.
7. Place the covered dish in your preheated oven and bake for 45 minutes.
8. After 45 minutes, carefully remove the foil—watch for steam!—and give everything a gentle stir.
9. Return the dish to the oven uncovered and bake for another 30 minutes, or until the sweet potatoes are fork-tender and the liquid has thickened into a glaze.
10. Remove from oven and let rest for 10 minutes before serving to allow flavors to meld.

Perfectly tender sweet potatoes and carrots soak up the spiced honey glaze, creating a dish that’s both comforting and complex. The ginger adds a subtle warmth while the nutmeg provides earthy depth that complements the natural sweetness. Try serving it alongside roasted chicken or as a standout holiday side—the prunes become wonderfully plump and almost caramel-like in texture.

Passover Tzimmes with Beef Brisket

Many traditional Jewish holiday meals feel incomplete without this sweet and savory combination that slow-cooks to perfection. Making Passover tzimmes with beef brisket creates a deeply flavorful one-pot meal where the meat becomes fall-apart tender while the vegetables caramelize beautifully. This methodical approach ensures even a beginner can achieve that traditional holiday taste everyone loves.

Ingredients

– A 3-pound beef brisket
– A couple of large sweet potatoes, peeled and chopped into 1-inch chunks
– About 2 cups of baby carrots
– A big handful of pitted prunes
– A generous ½ cup of orange juice
– A good drizzle of honey (about ¼ cup)
– A splash of olive oil (around 2 tablespoons)
– A teaspoon of cinnamon
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the beef brisket completely dry with paper towels—this helps it brown properly instead of steaming.
3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Season the brisket generously on both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
5. Sear the brisket for 4-5 minutes per side until a deep brown crust forms.
6. Remove the brisket from the pot and set it aside on a plate.
7. Add the sweet potato chunks and baby carrots to the same pot, cooking for 3 minutes to lightly brown them.
8. Stir in ½ cup of orange juice, scraping up all the browned bits from the bottom of the pot—this adds incredible flavor to the sauce.
9. Add ¼ cup of honey, 1 teaspoon of cinnamon, and the handful of pitted prunes, stirring everything together.
10. Return the seared brisket to the pot, nestling it among the vegetables.
11. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.
12. Braise for 3 hours without peeking—keeping the lid closed ensures the meat stays moist and tender.
13. After 3 hours, check that the brisket shreds easily with a fork and the vegetables are soft.
14. Let the dish rest for 15 minutes before slicing the brisket against the grain for maximum tenderness.

Zesty orange and sweet honey create a glossy glaze that coats the melt-in-your-mouth brisket and caramelized vegetables. The prunes practically dissolve into the sauce, adding natural sweetness that balances the savory meat perfectly. Serve this over matzo farfel or with a simple green salad to cut through the richness.

Pomegranate Molasses Tzimmes

Wondering how to make a traditional Jewish dish feel fresh and modern? This pomegranate molasses tzimmes brings sweet and tangy flavors together in a comforting roasted vegetable dish that’s perfect for holidays or cozy dinners. Let me walk you through each step so you can create this beautiful, caramelized dish with confidence.

Ingredients

– 2 pounds of carrots, peeled and cut into 1-inch chunks
– 1 large sweet potato, peeled and cubed into 1-inch pieces
– 1 cup of pitted prunes
– ½ cup of pomegranate molasses
– ¼ cup of olive oil
– 2 tablespoons of honey
– 1 teaspoon of ground cinnamon
– A good pinch of salt
– A splash of orange juice

Instructions

1. Preheat your oven to 375°F and grab a large baking dish.
2. Combine the carrot chunks and sweet potato cubes in the baking dish, spreading them in a single layer.
3. In a small bowl, whisk together the pomegranate molasses, olive oil, honey, cinnamon, and salt until well blended.
4. Pour the molasses mixture over the vegetables and toss thoroughly until everything is evenly coated.
5. Scatter the pitted prunes evenly among the vegetables in the baking dish.
6. Drizzle the splash of orange juice over the entire mixture to add brightness.
7. Cover the baking dish tightly with aluminum foil to trap steam and help the vegetables soften.
8. Roast in the preheated oven for 45 minutes to allow the vegetables to become tender.
9. Remove the foil carefully to avoid steam burns, then stir the mixture gently.
10. Return the dish to the oven, uncovered, and roast for another 20-25 minutes until the edges of the vegetables are caramelized and golden brown.
11. Let the tzimmes rest for 5 minutes outside the oven before serving to allow the flavors to meld.

Because the pomegranate molasses reduces to a sticky glaze, this tzimmes develops a beautiful sheen and deep flavor. The carrots and sweet potatoes become meltingly tender while the prunes plump up with sweetness, creating a perfect balance. Try serving it warm alongside roasted chicken or as a standout side at your next gathering—it’s sure to become a requested favorite.

Gluten-Free Tzimmes with Quinoa

Let’s explore this modern twist on a traditional Jewish dish that’s perfect for autumn gatherings. Looking for a gluten-free alternative that doesn’t sacrifice flavor or heartiness? This quinoa-based tzimmes brings together sweet and savory elements in one comforting bake.

Ingredients

– 1 cup of quinoa
– 2 cups of vegetable broth
– 3 medium sweet potatoes, peeled and cubed
– 4 large carrots, sliced into coins
– 1 cup of pitted prunes
– ½ cup of dried apricots
– ¼ cup of maple syrup
– 2 tablespoons of olive oil
– 1 teaspoon of cinnamon
– A pinch of salt
– A splash of orange juice

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup of quinoa under cold water for 1 minute to remove bitterness.
3. Combine the rinsed quinoa with 2 cups of vegetable broth in a medium saucepan.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
5. While quinoa cooks, peel and cube 3 medium sweet potatoes into 1-inch pieces.
6. Slice 4 large carrots into ¼-inch thick coins.
7. In a large mixing bowl, toss sweet potatoes and carrots with 2 tablespoons of olive oil.
8. Spread the oiled vegetables in a single layer on a baking sheet.
9. Roast vegetables at 375°F for 25 minutes until edges begin to caramelize.
10. Transfer cooked quinoa to a 9×13 inch baking dish.
11. Add 1 cup of pitted prunes and ½ cup of dried apricots to the quinoa.
12. Stir in ¼ cup of maple syrup, 1 teaspoon of cinnamon, and a pinch of salt.
13. Mix in the roasted vegetables until evenly distributed.
14. Drizzle with a splash of orange juice over the top.
15. Cover with foil and bake at 375°F for 20 minutes to meld flavors.
16. Remove foil and bake uncovered for 5 more minutes.

Mixing the sweet maple syrup with savory roasted vegetables creates a wonderful balance that deepens during baking. The quinoa absorbs all the delicious juices while maintaining a pleasant chewiness against the soft fruits and vegetables. For an elegant presentation, serve individual portions in small ramekins garnished with fresh thyme sprigs.

Rosemary Garlic Tzimmes with Root Vegetables

You know how holiday meals often need that one standout side dish that feels both comforting and special? Rosemary Garlic Tzimmes with Root Vegetables is exactly that—a sweet and savory medley of roasted root vegetables kissed with honey and fragrant herbs, perfect for your Thanksgiving table or cozy Sunday supper.

Ingredients

– 2 large sweet potatoes, peeled and chopped into 1-inch cubes
– 3 medium carrots, sliced into ½-inch rounds
– 1 large parsnip, peeled and chopped into 1-inch pieces
– ½ cup dried apricots, roughly chopped
– 3 cloves garlic, minced
– 2 tablespoons fresh rosemary leaves, chopped
– ¼ cup olive oil
– 2 tablespoons honey
– A splash of orange juice (about 2 tablespoons)
– A pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place the sweet potatoes, carrots, and parsnip in a large mixing bowl.
3. Add the minced garlic and chopped rosemary to the bowl.
4. Drizzle the olive oil, honey, and orange juice over the vegetables.
5. Sprinkle with salt and pepper, then toss everything until evenly coated.
6. Spread the vegetable mixture in a single layer on a rimmed baking sheet.
7. Roast for 25 minutes, then remove the baking sheet from the oven.
8. Scatter the chopped apricots over the vegetables.
9. Return the baking sheet to the oven and roast for another 15–20 minutes, until the vegetables are tender and lightly caramelized at the edges.
10. Let the tzimmes rest for 5 minutes before serving to allow the flavors to meld.

Perfectly tender with a hint of caramelization, this tzimmes balances the earthy sweetness of root vegetables with the bright notes of rosemary and orange. Pair it with roasted chicken or spoon it over creamy polenta for a comforting, complete meal.

Bourbon Glazed Tzimmes with Pecans

Whenever you’re looking for a dish that bridges sweet and savory with a touch of sophistication, this bourbon-glazed tzimmes with pecans delivers. We’ll walk through each stage methodically, ensuring even first-time cooks can achieve that perfect caramelized finish. Just follow these steps carefully and you’ll have a standout side dish ready to impress.

Ingredients

– 2 pounds of peeled and chopped sweet potatoes (about 4 medium ones, cut into 1-inch chunks)
– 1 cup of pitted prunes, halved
– 3/4 cup of chopped pecans
– 1/2 cup of bourbon
– 1/4 cup of maple syrup
– 3 tablespoons of melted butter
– A couple of tablespoons of brown sugar
– A splash of orange juice
– A pinch of salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Combine the sweet potato chunks, halved prunes, and chopped pecans in a large mixing bowl.
3. In a separate small bowl, whisk together the bourbon, maple syrup, melted butter, brown sugar, orange juice, and pinch of salt until fully blended.
4. Pour the bourbon mixture over the sweet potato mixture and toss everything gently to coat evenly.
5. Transfer the coated mixture to the prepared baking dish, spreading it into a single layer.
6. Cover the dish tightly with aluminum foil and bake for 45 minutes at 375°F.
7. Remove the foil carefully to avoid steam, then stir the ingredients to redistribute the glaze.
8. Return the dish to the oven, uncovered, and bake for another 20–25 minutes, or until the sweet potatoes are fork-tender and the glaze has thickened.
9. Let the tzimmes rest for 5–10 minutes before serving to allow the flavors to meld.

Juicy prunes and tender sweet potatoes soak up the bourbon glaze, creating a sticky, caramelized coating that’s balanced by the crunch of toasted pecans. Serve it warm alongside roasted meats for a holiday centerpiece or as a cozy weeknight treat that feels indulgent yet wholesome.

Savory Tzimmes with Caramelized Onions

Tzimmes might sound fancy, but it’s really just a comforting, sweet-and-savory stew that’s perfect for cozy evenings. This version, with deeply caramelized onions, transforms simple roots into something special, and I’ll walk you through each step so you can nail it on your first try.

Ingredients

– A couple of large sweet potatoes, peeled and chopped into 1-inch chunks
– About 3 large carrots, sliced into ½-inch coins
– 2 big yellow onions, thinly sliced
– A generous ¼ cup of olive oil
– ½ cup of orange juice
– 2 tablespoons of honey
– A splash of balsamic vinegar
– 1 teaspoon of ground cinnamon
– A pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat.
3. Add the sliced onions and cook, stirring occasionally, for about 20 minutes until they turn soft and golden brown. (Tip: Don’t rush this—low and slow caramelization builds a rich, sweet base.)
4. Stir in the honey and balsamic vinegar, and cook for another 2 minutes until the onions are glossy and deeply browned.
5. Transfer the caramelized onions to a bowl and set aside.
6. In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high.
7. Add the sweet potato chunks and carrot coins, and sauté for 5–7 minutes until they start to soften at the edges.
8. Sprinkle in the cinnamon, salt, and pepper, and toss to coat evenly. (Tip: Toasting the spices briefly in the oil wakes up their flavor.)
9. Pour in the orange juice and stir to combine, scraping up any browned bits from the bottom of the pan.
10. Return the caramelized onions to the skillet, mixing them gently with the vegetables.
11. Cover the skillet with a lid or foil and transfer it to the preheated oven.
12. Bake for 35–40 minutes, until the sweet potatoes and carrots are tender enough to pierce easily with a fork. (Tip: Check at 30 minutes—if the liquid has reduced too much, add a splash of water to prevent drying out.)
13. Remove from the oven and let it sit uncovered for 5 minutes before serving. What you’ll love is how the sweet potatoes melt into the syrupy onions, creating a glossy, tender dish that’s both earthy and bright. Try it alongside roasted chicken or spooned over creamy polenta for a hearty, satisfying meal.

Date-Sweetened Tzimmes with Walnuts

Many traditional dishes get a modern makeover, but few transform as beautifully as this date-sweetened tzimmes. Making this comforting root vegetable medley requires just a handful of ingredients and simple techniques that build flavor gradually. Let’s walk through each step together to create a dish that’s both nourishing and deeply satisfying.

Ingredients

– 4 medium carrots, peeled and sliced into 1-inch chunks
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– a generous cup of pitted dates, roughly chopped
– a big handful of walnut halves
– 2 tablespoons of olive oil
– a good splash of orange juice (about ½ cup)
– a couple of cinnamon sticks
– a pinch of salt

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Toss the carrot chunks and sweet potato cubes with olive oil until everything is lightly coated.
3. Spread the oiled vegetables in a single layer in your baking dish—this ensures even roasting.
4. Scatter the chopped dates and walnut halves evenly over the vegetables.
5. Pour the orange juice over everything, letting it settle in the bottom of the dish.
6. Tuck the cinnamon sticks among the vegetables and sprinkle with that pinch of salt.
7. Cover the dish tightly with aluminum foil and bake for 45 minutes—the steam will soften the vegetables perfectly.
8. Remove the foil carefully (watch for steam!) and bake uncovered for another 20 minutes until the edges caramelize.
9. Let the tzimmes rest for 10 minutes before serving—this allows the flavors to meld beautifully.
10. Remove the cinnamon sticks before serving, as they’ve done their flavor-infusing job.
Looking at the finished dish, you’ll notice how the dates melt into a natural syrup that glazes the vegetables, while the walnuts add welcome crunch. The sweet potatoes become creamy against the firmer carrot texture, creating a lovely contrast. Try serving it alongside roasted chicken or as a standalone vegetarian main with a sprinkle of fresh parsley for color.

Roasted Beet and Carrot Tzimmes

Sometimes the most comforting dishes come from combining humble ingredients in thoughtful ways. Start with fresh beets and carrots, roast them to bring out their natural sweetness, then simmer with dried fruit and warm spices for a traditional Jewish tzimmes that feels both rustic and celebratory.

Ingredients

– A couple of large beets, peeled and chopped into 1-inch cubes
– 3 medium carrots, sliced into 1/2-inch rounds
– A good glug of olive oil (about 2 tablespoons)
– A generous pinch of salt
– A handful of pitted prunes (about 1/2 cup)
– A splash of orange juice (about 1/4 cup)
– A drizzle of honey (about 2 tablespoons)
– A sprinkle of cinnamon (about 1/2 teaspoon)
– A small knob of fresh ginger, grated

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the chopped beets and carrots on a large baking sheet.
3. Drizzle the olive oil over the vegetables and toss with your hands until evenly coated.
4. Sprinkle the salt over the vegetables and spread them in a single layer.
5. Roast for 30 minutes, or until the vegetables are tender when pierced with a fork and have caramelized edges.
6. Transfer the roasted vegetables to a medium saucepan.
7. Add the prunes, orange juice, honey, cinnamon, and grated ginger to the saucepan.
8. Bring the mixture to a simmer over medium heat, then immediately reduce the heat to low.
9. Cover the saucepan and let it cook gently for 20 minutes, stirring once halfway through, to allow the flavors to meld and the prunes to soften completely. Tip: If the mixture looks dry, add another tablespoon of orange juice.
10. Remove the lid and cook for another 5 minutes to slightly thicken the syrupy glaze. Tip: The tzimmes is ready when the prunes are plump and the sauce coats the back of a spoon.
11. Let it rest off the heat for 5 minutes before serving. Tip: For deeper flavor, make this a day ahead and gently reheat before serving.
Here, the roasted vegetables offer a tender, earthy base that contrasts beautifully with the soft, sweet prunes. The gentle warmth of cinnamon and ginger makes this a wonderfully aromatic side dish, perfect alongside roasted chicken or as part of a holiday spread.

Tzimmes Stuffed Acorn Squash

Perfect for autumn gatherings, this Tzimmes Stuffed Acorn Squash transforms humble ingredients into a sweet and savory masterpiece that will warm your kitchen and delight your guests. Preparing this dish is simpler than it looks—just follow these clear steps and you’ll have a stunning centerpiece for your table.

Ingredients

– 2 medium acorn squash, halved and seeded
– A good drizzle of olive oil
– A generous pinch of salt
– A couple of carrots, peeled and diced
– 1 sweet potato, peeled and cubed
– ½ cup of dried apricots, chopped
– ¼ cup of golden raisins
– 2 tablespoons of maple syrup
– 1 tablespoon of orange juice
– A sprinkle of cinnamon
– A dash of ground ginger

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with olive oil and sprinkle with salt.
3. Place the squash cut-side down on the baking sheet and roast for 30 minutes until the flesh is easily pierced with a fork.
4. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced carrots and cubed sweet potato to the skillet and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
6. Stir in the chopped apricots, raisins, maple syrup, orange juice, cinnamon, and ginger.
7. Cook the mixture for another 5 minutes, until the fruits plump and the sauce thickens slightly.
8. Remove the squash from the oven and carefully flip them cut-side up using oven mitts.
9. Divide the tzimmes filling evenly among the four squash halves, packing it gently into the cavities.
10. Return the stuffed squash to the oven and bake for 15 minutes at 400°F until the filling is bubbly and the squash edges are caramelized.
11. Let the squash rest for 5 minutes before serving to allow the flavors to meld.

Amazingly tender squash cradles the sweet, spiced filling where soft carrots and sweet potato mingle with plump dried fruits. The maple-orange glaze caramelizes beautifully during baking, creating a glossy finish that makes this dish as visually appealing as it is delicious. For an elegant presentation, serve each stuffed half on a bed of wild rice or alongside roasted chicken.

Lemon Zest Tzimmes with Fresh Herbs

Developing a new twist on a classic dish can transform your holiday table, and this lemon zest tzimmes brings bright, fresh flavors to a traditional favorite. During the cooler months, this sweet and savory side dish offers comforting warmth with a zesty kick that will have everyone asking for seconds.

Ingredients

• 2 pounds of carrots, peeled and sliced into 1-inch chunks
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 cup of pitted prunes
• ½ cup of orange juice
• ¼ cup of honey
• 2 tablespoons of olive oil
• Zest and juice from 1 large lemon
• 1 teaspoon of ground cinnamon
• A couple of fresh thyme sprigs
• A small handful of fresh parsley, chopped
• A pinch of salt

Instructions

1. Preheat your oven to 375°F.
2. Combine the carrot chunks and sweet potato cubes in a large mixing bowl.
3. Drizzle the olive oil over the vegetables and toss until evenly coated.
4. Spread the vegetables in a single layer on a rimmed baking sheet.
5. Roast for 25 minutes until the edges begin to caramelize and turn golden brown.
6. Transfer the roasted vegetables to a 9×13 inch baking dish.
7. Scatter the pitted prunes evenly over the vegetables.
8. In a small bowl, whisk together the orange juice, honey, lemon zest, lemon juice, and ground cinnamon until well combined.
9. Pour the liquid mixture evenly over the vegetables and prunes.
10. Place the fresh thyme sprigs on top of the mixture.
11. Cover the baking dish tightly with aluminum foil.
12. Bake at 375°F for 30 minutes until the vegetables are tender when pierced with a fork.
13. Remove the foil and bake for an additional 10 minutes to allow the sauce to thicken slightly.
14. Discard the thyme sprigs and stir in the chopped fresh parsley and pinch of salt.

Keeping the vegetables in uniform 1-inch pieces ensures they cook evenly and maintain a pleasant texture—neither mushy nor crunchy. The finished tzimmes should have tender vegetables that hold their shape, with a glossy sauce that clings to each piece. Serve this vibrant dish warm alongside roasted chicken or as part of a vegetarian spread, where the bright lemon notes will cut through richer flavors beautifully.

Summary

Joyful and heartwarming, these 18 sweet tzimmes recipes offer delicious ways to celebrate tradition or create new family favorites. We hope you find one that speaks to you—give it a try, leave a comment with your favorite, and share the love by pinning this roundup on Pinterest!