An Easy Recipe for Sheet Pan Tzimmes
Tzimmes is a traditional Jewish stewed fruit and veggie dish, often served during the holidays. It’s typically made with carrots, prunes, and sweet potatoes and sweetened with honey. Our sheet pan version uses the same veggies and flavors but is roasted to perfection. It’s simple to make and a totally delicious update on a classic.
What is the Origin of the Word Tzimmes?
The word “tzimmes” (also spelled “tsimmes” or “tsimis”) has its origins in Yiddish. Yiddish was the common language of Ashkenazi Jewish communities in Eastern and Central Europe.
The word “tzimmes” is derived from the Yiddish term “tsimes” (צימעס), which means a sweet, slow-cooked dish or a fuss or commotion. In the context of Jewish cuisine, a tzimmes refers to a sweet stew or casserole typically made with root vegetables like carrots and sweet potatoes, dried fruits (such as prunes, apricots, or raisins), and sometimes meat. Tzimmes is a traditional Ashkenazi Jewish dish often associated with holiday meals, especially during Rosh Hashanah, the Jewish New Year, when it symbolizes the hope for a sweet and fruitful year ahead.
The concept of slow-cooked, sweet stews like tzimmes has been a part of Jewish culinary traditions for centuries. It has evolved over time to incorporate various ingredients and regional influences. Today, tzimmes is prepared in many different ways. It’s a beautiful reflection of the diversity of Jewish cuisine and the adaptability of recipes passed down through generations.
What Does Tzimmes Taste Like?
This sheet pan version of the classic Tzimmes recipe has tons of flavor. As far as vegetable dishes go, it tends to be on the sweeter side. Not only are we using carrots, sweet potatoes, apples, and California prunes, but it also has an orange honey glaze. The citrus is a fantastic compliment to the sweet root veggies, and the balsamic vinegar adds a little punch.
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How to Serve Tzimmes
Tzimmes is commonly served as a side dish to complement the main course. It pairs well with dishes like brisket, roast chicken, or other meat dishes. The sweet and savory flavors of tzimmes nicely balance the richness of the main course. Tzimmes is suitable for any festive family gathering, not just religious holidays. It’s a dish that brings a sense of warmth and comfort to the meal, making it a great addition to special occasions.
Sheet Pan Carrot + Sweet Potato Tzimmes
Equipment
- 2 sheet pans
Ingredients
- 8 California Prunes
- ¼ cup orange juice
- ¾ lb carrots peeled, halved and cut into 2 inch sticks
- ¾ lb sweet potatoes peeled and cut into 2 inch sticks
- 2 apples cored and cut into ½ inch slices
- 3 garlic cloves peeled and sliced thinly
- 1 onion peeled and sliced into thin wedges
- 3 TBSP extra virgin olive oil
- 1 TBSP balsamic vinegar
- 1 TBSP honey
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Combine prunes with orange juice and let soak for about an hour. Drain and reserve juice.
- Preheat the oven to 425°F (220C). Line two baking sheets with parchment paper and set aside.
- In a large bowl combine the carrots, sweet potatoes, apples, garlic, and onion. Toss with olive oil and balsamic vinegar. Spread mixture evenly out over two baking sheets, being careful not to crowd them. Evenly distribute the prunes around the veggies. Season with salt and pepper.
- Mix the reserved orange juice and honey. Drizzle evenly over the vegetables.
- Bake for about 30-40 minutes, or until the veggies are tender and golden brown. Taste for seasoning and add salt and pepper as needed. Garnish with chopped parsley. Serve warm or at room temperature.