Carrot Ginger Roasted Vegetable Tsimmes
Jeffrey Yoskowitz, Co-Founder of the Gefilteria, introduces this original recipe: Tsimmes is generally known as a sweet vegetable stew quite commonly prepared by eastern European Jewish cooks for the high holidays in the fall. The tsimmes I grew up with as a kid was usually drenched in a sugary syrup. It didn’t feel healthy nor look particularly appetizing. I wanted to change that, since there’s so much color and flavor in these vegetables, and therefore, so much potential. Think of this version of the dish as more of a roast vegetable side, perfect for the Jewish high holidays, Thanksgiving or anytime in the fall or winter. Much of the sweetness comes from the carrots, sweet potatoes and plums, though there is honey added, as well. And there’s a little kick from the ginger and the optional addition of red chili flakes.
3 Tbsp. grated fresh ginger
3 Tbsp. honey
2 Tbsp. vegetable oil
Pinch red pepper flakes (optional)
1 tsp. lemon zest
1 lb. carrots, cut into 1/2" rounds (about 3 cups)
1 large onion, halved and sliced thin
1 large sweet potato, peeled and chopped into 1/2" pieces
1/2 lb. pitted prunes, chopped coarse (about 1-1/2 cups)
1/2 cup orange juice
Chopped fresh parsley, for serving
Heat oven to 400 degrees. In a small bowl, mix together ginger, honey, 1 tablespoon oil, 1/2 teaspoon salt, red pepper flakes (if using), and lemon zest to make a glaze; set aside.
In a large oven-safe skillet, heat remaining 1 tablespoon oil over medium heat until shimmering. Add carrots and onion and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add sweet potato and prunes and cook, stirring occasionally, until vegetables just begin to soften, about 10 minutes.
Stir in orange juice, scraping up bits of vegetables that have stuck to the bottom. Add reserved glaze to skillet and stir to coat.
Transfer skillet to oven and bake until carrots and sweet potatoes are fork-tender, about 30 minutes. Season with salt to taste, sprinkle with parsley, and serve.
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