Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
Tzimmes is traditionally eaten on Rosh Hashanah, as symbolism that our zechuyos (merits) should be numerous. The use of honey in this recipe makes it even more appropriate for that time of year.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 tablespoons oil
1/2 a Spanish onion, chopped
2 (15-ounce) cans sliced carrots, well-drained
5 tablespoons Gefen Honey
1/2 teaspoon Haddar Kosher Salt
freshly ground Gefen Black Pepper
juice of 1 large orange
3/4 to 1 cup pitted prunes
1/4 teaspoon ground cinnamon (optional)
Place a pan or shallow pot over medium heat and heat oil.
Sauté the onions until transparent. Add carrots, honey, salt, and pepper and mix. Cover pan and let cook over low heat for 20 minutes, gently mixing once or twice.
Add orange juice, prunes, and cinnamon (if using) and cover again. Let simmer on low for another 30 to 45 minutes or until juice gets absorbed. Mix occasionally to prevent carrots from sticking to the pan. Serve warm.
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