\nA traditional Jewish dish, Tzimmes is a hearty and flavorful stew that’s perfect for a comforting meal or special occasion. This classic recipe combines tender carrots and sweet potatoes with aromatic spices and herbs.<\/p>\n
The traditional Jewish dish, tzimmes, has been a staple for centuries. Typically made with carrots, sweet potatoes, and dried fruits, this sweet and savory stew is a perfect comfort food for any occasion. While traditional tzimmes recipes are delicious on their own, there’s nothing like adding a little creativity to take it to the next level. In this article, we’ll explore 18 sweet tzimmes recipes that will satisfy your sweet tooth and leave you wanting more. From classic combinations to unique twists, these recipes are sure to impress even the most discerning palates.<\/p>\n
Stay tuned for our first recipe, Classic Carrot and Sweet Potato Tzimmes, which is a timeless favorite that’s easy to make and packed with flavor.<\/p>\n
\nA traditional Jewish dish, Tzimmes is a hearty and flavorful stew that’s perfect for a comforting meal or special occasion. This classic recipe combines tender carrots and sweet potatoes with aromatic spices and herbs.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 60-70 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound beef or chicken, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2-3 apples, peeled and sliced Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine sliced apples, brown sugar, water, and butter. Cooking Time:<\/strong> 15-17 minutes<\/p>\n This recipe combines the natural sweetness of butternut squash, carrots, and parsnips with the warm spices of cinnamon and nutmeg, all tied together with a hint of maple syrup. The result is a deliciously comforting side dish perfect for any occasion.<\/p>\n Ingredients:<\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound carrots, peeled and sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried apricots Instructions:<\/strong><\/p>\n 1. Add apricots, prunes, pineapple, carrots, onion, and garlic to the slow cooker. Cooking Time:<\/strong> 6-8 hours (low) or 3-4 hours (high)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium carrots, peeled and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs beef brisket Instructions:<\/strong><\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Cooking Time:<\/strong> 2 1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large carrots, peeled and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa, rinsed and drained Instructions:<\/strong><\/p>\n 1. Rinse the quinoa and cook according to package instructions. Cooking Time:<\/strong> About 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 tablespoons olive oil Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large onion, thinly sliced Instructions:<\/strong><\/p>\n 1. Heat oil in a large Dutch oven over medium-low heat. Cooking Time:<\/strong> 50-55 minutes<\/p>\n Serve hot and enjoy!<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n – 1 large carrot, peeled and chopped Instructions:<\/strong><\/p>\n 1. In a large pot, combine carrot, celery, and potato. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large beets, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> Approximately 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium acorn squashes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large onion, chopped Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Get ready to sweeten up your taste buds with these 18 traditional tzimmes recipes! From classic carrot and sweet potato combinations to innovative twists featuring honey, maple syrup, and bourbon, there’s something for everyone. Try pairing prunes with a hint of ginger and nutmeg or adding a tropical touch with pineapple and coconut oil. Whether you’re looking for vegan, gluten-free, or Passover-friendly options, this collection has got you covered. Treat yourself to a taste adventure and discover your new favorite sweet treat!<\/p>\n","protected":false},"excerpt":{"rendered":" The traditional Jewish dish, tzimmes, has been a staple for centuries. Typically made with carrots, sweet potatoes, and dried fruits, this sweet and savory stew is a perfect comfort food for any occasion. While traditional tzimmes recipes are delicious on their own, there’s nothing like adding a little creativity to take it to the next … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-29028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29028"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29028\/revisions"}],"predecessor-version":[{"id":29029,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29028\/revisions\/29029"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28525"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 4 large carrots, peeled and sliced
\n– 1 large onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika (optional)
\n– Salt and pepper, to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. In a large bowl, combine sweet potatoes, carrots, onion, garlic, cumin, smoked paprika (if using), salt, and pepper.
\n3. Drizzle with olive oil and toss until the vegetables are evenly coated.
\n4. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
\n5. Bake for 45 minutes, or until the sweet potatoes and carrots are tender.
\n6. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is lightly browned.<\/p>\nHoney Glazed Tzimmes with Prunes<\/h2>\n
\nTzimmes, a traditional Jewish stew, gets a sweet and savory twist with this honey glazed recipe. Prunes add natural sweetness and chewiness to this comforting dish.<\/p>\n
\n– 2 medium carrots, peeled and sliced
\n– 2 medium potatoes, peeled and cubed
\n– 1 cup prunes, pitted
\n– 1\/4 cup honey
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– Salt and pepper to taste<\/p>\n
\n2. In a large Dutch oven or casserole dish, heat the olive oil over medium-high heat.
\n3. Add the beef or chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
\n4. Add the chopped onion and cook until softened, about 3-4 minutes.
\n5. Add the sliced carrots, cubed potatoes, prunes, honey, salt, and pepper. Stir to combine.
\n6. Return the browned meat to the pot and bring to a simmer.
\n7. Cover the pot and transfer to the preheated oven. Cook for 45-50 minutes or until the vegetables are tender.<\/p>\nApple Cinnamon Tzimmes with Raisins<\/h2>\n
\nTzimmes is a classic Jewish dish that’s perfect for the fall season. This recipe combines tender apples, sweet raisins, and warm cinnamon for a delicious side dish that pairs well with roasted meats or as a snack.<\/p>\n
\n– 1\/4 cup brown sugar
\n– 1\/4 cup water
\n– 1 tablespoon unsalted butter
\n– 1 teaspoon ground cinnamon
\n– 1\/2 cup raisins
\n– Pinch of salt<\/p>\n
\n2. Cook over medium heat, stirring occasionally, until the apples are tender (about 10-12 minutes).
\n3. Add cinnamon, raisins, and salt. Stir to combine.
\n4. Reduce heat to low and simmer for an additional 5 minutes, or until the flavors have melded together.
\n5. Serve warm or at room temperature.<\/p>\nMaple Roasted Tzimmes with Butternut Squash<\/h2>\n
\nMaple Roasted Tzimmes with Butternut Squash Recipe<\/p>\n
\n– 4 medium carrots, peeled and sliced
\n– 2 medium parsnips, peeled and sliced
\n– 2 tbsp unsalted butter
\n– 2 tbsp pure maple syrup
\n– 1 tsp ground cinnamon
\n– 1\/2 tsp ground nutmeg
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss together squash, carrots, parsnips, butter, maple syrup, cinnamon, nutmeg, salt, and pepper until well coated.
\n3. Spread the mixture in a single layer on a baking sheet lined with parchment paper.
\n4. Roast for 45-50 minutes or until the vegetables are tender and caramelized.
\n5. Serve warm, garnished with chopped fresh herbs if desired.<\/p>\nOrange Infused Tzimmes with Dried Apricots<\/h2>\n
\nTzimmes, a traditional Jewish stew, gets a bright and citrusy twist with the addition of orange zest and juice. This sweet and tangy dish is perfect for a cozy dinner or special occasion.<\/p>\n
\n– 1 large red bell pepper, sliced
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup orange zest
\n– 2 tablespoons freshly squeezed orange juice
\n– 1\/4 cup honey
\n– 1\/2 cup dried apricots, chopped
\n– Salt and pepper to taste<\/p>\n
\n2. In a large saucepan, heat the olive oil over medium-high heat.
\n3. Add the garlic and saut\u00e9 for 1 minute.
\n4. Add the carrots and bell peppers, cooking until tender, about 10 minutes.
\n5. Stir in the orange zest, juice, and honey.
\n6. Add the chopped apricots and season with salt and pepper to taste.
\n7. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the flavors have melded together.<\/p>\nSlow Cooker Tzimmes with Pineapple<\/h2>\n
\nThis twist on traditional tzimmes adds a pop of sweetness from pineapple, perfect for a warm and comforting side dish or light meal. With minimal prep time, this slow cooker recipe is ideal for busy days.<\/p>\n
\n– 1 cup pitted prunes (or dates)
\n– 1 cup pineapple chunks
\n– 2 cups carrots, peeled and sliced
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup chicken broth
\n– 1\/4 cup honey
\n– 1 tsp ground cinnamon
\n– Salt to taste<\/p>\n
\n2. In a separate bowl, whisk together chicken broth, honey, and cinnamon.
\n3. Pour the mixture over the ingredients in the slow cooker.
\n4. Season with salt to taste.
\n5. Cook on low for 6-8 hours or high for 3-4 hours.<\/p>\nVegan Tzimmes with Coconut Oil<\/h2>\n
\nTzimmes is a classic Jewish stew that typically features sweet potatoes, carrots, and dried fruits. This vegan version swaps out the traditional chicken or beef stock for a flavorful coconut oil-based broth, making it a perfect option for vegans and vegetarians alike.<\/p>\n
\n– 4 large carrots, peeled and sliced
\n– 1 cup dried apricots
\n– 1 cup brown sugar
\n– 1\/4 cup coconut oil
\n– 2 cups vegetable broth
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon ground cinnamon
\n– Salt and pepper to taste<\/p>\n
\n2. In a large pot, combine sweet potatoes, carrots, apricots, brown sugar, coconut oil, vegetable broth, apple cider vinegar, cinnamon, salt, and pepper.
\n3. Bring mixture to a boil, then cover and transfer to the preheated oven.
\n4. Braise for 45 minutes or until the sweet potatoes are tender.
\n5. Remove from oven and let cool slightly before serving.<\/p>\nSpiced Tzimmes with Ginger and Nutmeg<\/h2>\n
\nA sweet and savory twist on traditional tzimmes, this recipe combines the warmth of ginger and nutmeg with tender vegetables and aromatic spices. Perfect for a cozy dinner or brunch.<\/p>\n
\n– 1 large red bell pepper, seeded and chopped
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1-inch piece fresh ginger, grated
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground nutmeg
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. In a large bowl, combine carrots, bell pepper, onion, garlic, ginger, cinnamon, and nutmeg.
\n3. Drizzle with olive oil and season with salt and pepper.
\n4. Spread the mixture in a single layer on a baking sheet.
\n5. Roast for 35-40 minutes or until tender, stirring occasionally.<\/p>\nPassover Tzimmes with Beef Brisket<\/h2>\n
\nA classic Jewish dish gets a new twist with the addition of tender beef brisket, slow-cooked in a rich and flavorful tzimmes sauce. Perfect for Passover celebrations or anytime you want to impress your guests.<\/p>\n
\n– 1 large onion, chopped
\n– 3-4 carrots, peeled and sliced
\n– 2-3 potatoes, peeled and cubed
\n– 1 cup Passover-friendly chicken broth
\n– 1\/4 cup honey
\n– 2 tbsp brown sugar
\n– 1 tsp ground cinnamon
\n– Salt and pepper to taste<\/p>\n
\n2. Season the beef brisket with salt, pepper, and cinnamon.
\n3. In a large Dutch oven or oven-safe pot, sear the brisket on all sides until browned.
\n4. Add the chopped onion, sliced carrots, and cubed potatoes to the pot.
\n5. Pour in the chicken broth, honey, and brown sugar.
\n6. Cover the pot with a lid and transfer it to the preheated oven.
\n7. Braise for 2 1\/2 hours or until the brisket is tender and the vegetables are caramelized.<\/p>\nPomegranate Molasses Tzimmes<\/h2>\n
\nA sweet and tangy twist on traditional tzimmes, this recipe combines the flavors of pomegranate molasses with tender carrots and sweet potatoes.<\/p>\n
\n– 1 large sweet potato, peeled and chopped
\n– 1\/4 cup pomegranate molasses
\n– 2 tablespoons honey
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large bowl, toss together carrots and sweet potatoes with the olive oil, salt, and pepper until they are evenly coated.
\n3. Spread the vegetables in a single layer on a baking sheet.
\n4. Roast for 30-40 minutes, or until tender and lightly caramelized.
\n5. While the vegetables are roasting, whisk together pomegranate molasses and honey in a small bowl.
\n6. Remove the vegetables from the oven and toss with the pomegranate-honey mixture until they are well coated.
\n7. Serve hot, garnished with chopped parsley if desired.<\/p>\nGluten-Free Tzimmes with Quinoa<\/h2>\n
\nTzimmes is a classic Jewish stew that’s perfect for any occasion. This gluten-free version uses quinoa instead of traditional rice, adding an extra boost of protein and fiber.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 large carrot, peeled and sliced
\n– 1 large sweet potato, peeled and cubed
\n– 1 large red bell pepper, seeded and sliced
\n– 1 small onion, chopped
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: raisins or prunes for added sweetness<\/p>\n
\n2. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
\n3. Add the carrot, sweet potato, and red bell pepper. Cook for an additional 5-6 minutes, or until the vegetables are tender.
\n4. Stir in the cooked quinoa and season with salt and pepper to taste.
\n5. Serve hot, garnished with raisins or prunes if desired.<\/p>\nRosemary Garlic Tzimmes with Root Vegetables<\/h2>\n
\nElevate your vegetable game with this aromatic and flavorful tzimmes recipe, perfect for a cozy dinner or brunch.<\/p>\n
\n– 4 cloves garlic, minced
\n– 2 sprigs fresh rosemary, chopped
\n– 1 large onion, peeled and sliced
\n– 2 medium carrots, peeled and sliced
\n– 2 medium parsnips, peeled and sliced
\n– Salt and pepper to taste<\/p>\n
\n2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
\n3. Add the minced garlic and chopped rosemary; saut\u00e9 for 1 minute until fragrant.
\n4. Add the sliced onion, carrots, and parsnips; cook for 5 minutes, stirring occasionally, until they start to soften.
\n5. Season with salt and pepper to taste.
\n6. Cover the pot and transfer it to the preheated oven.
\n7. Bake for 45-50 minutes or until the vegetables are tender and caramelized.<\/p>\nBourbon Glazed Tzimmes with Pecans<\/h2>\n
\nThis recipe puts a boozy spin on the traditional Jewish side dish, tzimmes. The addition of bourbon-glazed sweet potatoes, carrots, and pecans creates a rich and indulgent flavor profile that’s perfect for special occasions.<\/p>\n
\n– 4 large carrots, peeled and sliced
\n– 1\/4 cup bourbon whiskey
\n– 2 tablespoons brown sugar
\n– 1 tablespoon honey
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– Salt and pepper to taste
\n– 1\/2 cup chopped pecans<\/p>\n
\n2. In a large bowl, combine sweet potatoes, carrots, bourbon whiskey, brown sugar, honey, cinnamon, and nutmeg.
\n3. Toss until the vegetables are well coated with the bourbon glaze.
\n4. Spread the mixture onto a baking sheet lined with parchment paper.
\n5. Sprinkle chopped pecans over the top.
\n6. Bake for 30-35 minutes or until the vegetables are tender and caramelized.
\n7. Season with salt and pepper to taste.<\/p>\nSavory Tzimmes with Caramelized Onions<\/h2>\n
\nA twist on the classic Jewish dish, this recipe combines sweet and savory flavors to create a deliciously aromatic tzimmes. Perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 large red bell pepper, seeded and chopped
\n– 2 medium carrots, peeled and grated
\n– 1 medium sweet potato, peeled and diced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 2 cloves garlic, minced (optional)<\/p>\n
\n2. Cook onions until caramelized, stirring occasionally (about 20-25 minutes).
\n3. Add bell pepper, carrots, sweet potato, cumin, smoked paprika, salt, and pepper. Stir to combine.
\n4. Cover pot and cook for 30 minutes or until vegetables are tender.
\n5. Remove lid and add garlic (if using). Cook for an additional 5 minutes.<\/p>\nDate-Sweetened Tzimmes with Walnuts<\/h2>\n
\nA classic Jewish stew gets a sweet and satisfying twist with the addition of dates and walnuts.<\/p>\n
\n– 1 large celery stalk, chopped
\n– 1 large potato, peeled and chopped
\n– 1 cup pitted dates, chopped
\n– 1\/4 cup brown sugar
\n– 2 tablespoons honey
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/4 cup chopped walnuts
\n– 2 cups vegetable broth<\/p>\n
\n2. Add brown sugar, honey, cinnamon, nutmeg, and salt. Mix well.
\n3. Stir in chopped dates and walnuts.
\n4. Pour in vegetable broth and bring to a boil.
\n5. Reduce heat and simmer for 25-30 minutes or until vegetables are tender.<\/p>\nRoasted Beet and Carrot Tzimmes<\/h2>\n
\nTzimmes is a traditional Jewish dish that’s perfect for special occasions or everyday meals. This roasted beet and carrot variation adds natural sweetness and a pop of color to the classic recipe.<\/p>\n
\n– 4 large carrots, peeled and sliced
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cinnamon
\n– Salt and pepper, to taste
\n– 1 cup chicken broth or vegetable broth<\/p>\n
\n2. In a large bowl, toss together beets, carrots, olive oil, onion, garlic, cinnamon, salt, and pepper until well combined.
\n3. Spread the mixture in a single layer on a baking sheet.
\n4. Roast for 30-35 minutes or until the vegetables are tender and lightly caramelized.
\n5. Add broth to the pan and stir to combine.
\n6. Continue roasting for an additional 10-15 minutes, or until the liquid has reduced slightly.<\/p>\nTzimmes Stuffed Acorn Squash<\/h2>\n
\nThis recipe combines the warm, comforting flavors of tzimmes (a traditional Jewish stew) with the natural sweetness of roasted acorn squash. The result is a delicious and nutritious side dish or main course perfect for any occasion.<\/p>\n
\n– 1 large onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup dried fruit (such as apricots, prunes, and raisins)
\n– 1\/2 cup brown sugar
\n– 1\/4 cup honey
\n– 1 tablespoon apple cider vinegar
\n– 1\/4 teaspoon ground cinnamon
\n– Salt to taste
\n– Fresh parsley or thyme for garnish<\/p>\n
\n2. Cut the squashes in half lengthwise and scoop out the seeds.
\n3. In a large skillet, saut\u00e9 the chopped onion until caramelized. Add garlic, dried fruit, brown sugar, honey, apple cider vinegar, cinnamon, and salt. Cook for 5 minutes.
\n4. Stuff each squash half with the tzimmes mixture.
\n5. Place the stuffed squashes on a baking sheet and roast for 45-50 minutes, or until the flesh is tender.<\/p>\nLemon Zest Tzimmes with Fresh Herbs<\/h2>\n
\nBrighten up your mealtime with this vibrant and flavorful tzimmes, infused with the warmth of lemon zest and the freshness of herbs. This dish is perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 2 cloves garlic, minced
\n– 2 cups mixed vegetables (such as carrots, bell peppers, and zucchini)
\n– 2 tablespoons olive oil
\n– 2 teaspoons lemon zest
\n– 2 sprigs fresh thyme
\n– 2 sprigs fresh rosemary
\n– Salt and pepper to taste
\n– 1 cup chicken broth<\/p>\n
\n2. Add the chopped onion and cook until softened, about 5 minutes.
\n3. Add the minced garlic and cook for an additional minute.
\n4. Add the mixed vegetables, lemon zest, thyme, and rosemary. Cook for 10-12 minutes or until the vegetables are tender.
\n5. Season with salt and pepper to taste.
\n6. Stir in the chicken broth and bring to a simmer.
\n7. Serve hot, garnished with additional fresh herbs if desired.<\/p>\nSummary<\/h2>\n