ROASTED CARROT AND SWEET POTATO TZIMMES
Steps:
- Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press down only hard enough to remove just the colored part of the skin, not the bitter white pith). Do the same with the lemon. Juice enough oranges to get 2 ½ cups juice. Cut carrots crosswise into 2-inch chunks or lengthwise into 2-inch pieces. Cut the sweet potatoes into large bite-size chunks. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all the vegetables in roughly a single layer (don't go crazy with this, just don't pile them too deeply). Place carrots, potatoes, shallots, dried fruit, and lemon and orange zests into pan. Toss with olive oil, salt and pepper. Pour juice over all. Roast uncovered until vegetables are tender and browned in places, and the juice is mostly absorbed, about 1 ¼ hours. Turn the vegetables once or twice during the cooking time. If you want more juice in the finished dish, add another ½-1 cup juice during last 20 minutes of cooking time. The juices should thicken slightly. This dish may be made a day ahead and reheated in a 350-degree oven.
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Saru Karki
s92@yahoo.comThank you for sharing this recipe!
Imranullah Khan
imranullahk@gmail.comI'm so glad I found this recipe for tzimmes. It's a new favorite in our house.
Emeelia McCallum
emeelia_mccallum@yahoo.comThis tzimmes is a great way to use up leftover carrots and sweet potatoes.
Uzzal Sikder
uzzal_s@hotmail.comI love the sweet and savory flavors of this tzimmes.
Tafari rochester
t-rochester11@gmail.comThis tzimmes is a great dish to bring to a potluck or holiday dinner.
Prince Okeke
prince@hotmail.comI would definitely make this tzimmes again.
Adien_ Afton
a_a@yahoo.comThis tzimmes was a lot of work, but it was worth it. It was delicious!
Abubaker Baker
abubaker.b@aol.comThis tzimmes took longer to make than I expected.
bat cat
b27@yahoo.comI found the instructions for this tzimmes to be a little confusing.
Ajay Ram Ajay
r-ajay@hotmail.frThis tzimmes was a little too sweet for my taste.
Mariam Alturkistani
mariam_a@yahoo.comI'm not a big fan of carrots, but I loved this tzimmes. The sweet potatoes and the sauce really balance out the flavor of the carrots.
XEETRI SABIN
x_s@gmail.comThis tzimmes is a great way to get your kids to eat their vegetables.
Mehar Sufyan
mehar-s@hotmail.frI served this tzimmes with roasted chicken, and it was a delicious meal.
Naseer Baloch
n@gmail.comThis tzimmes is a great make-ahead dish. You can roast the carrots and sweet potatoes ahead of time, and then just reheat the sauce when you're ready to serve.
Greyshelle Martinez
gm@hotmail.comI added a little bit of cinnamon to the sauce, and it gave it a nice warm flavor.
Miles Lesego Moatshe
l-miles@yahoo.comThis tzimmes is a great way to use up leftover carrots and sweet potatoes.
Md Saimun Ahemd
m.a16@gmail.comI made this tzimmes for a potluck, and it was a big hit. Everyone loved the sweet and savory flavors.
Oli_boy _66
o._66@yahoo.comThis was my first time making tzimmes, and it was easier than I thought. The instructions were clear and easy to follow.
Akuudo Bernadine
akuudo_b@yahoo.comI've made this tzimmes several times, and it always turns out great. It's a perfect side dish for a holiday meal.
MI Siddiqui
siddiqui-mi79@aol.comThis tzimmes was a hit at our Thanksgiving dinner! The carrots and sweet potatoes were perfectly roasted, and the sauce was sweet and tangy. We will definitely be making this again.