4 Servings
1 Hour, 15 Minutes
Allergens
Another opportunity for Mixin’ Traditions is this carrot tzimmes dish, sweetened with honey and dried apricots and spiced with baharat, a spice mix used in Iraqi and other Middle Eastern dishes.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Place two tablespoons olive oil in a shallow roasting pan, add the carrots, fennel, leeks and shallots, sprinkle half a teaspoon of salt and mix well to coat. Bake on the lower shelf of a preheated 400 degrees Fahrenheit oven for 40-45 minutes, till done. Make sure to turn vegetables few times for even roasting.
While vegetables are roasting, heat up one tablespoon oil in a frying pan and sauté the garlic for five minutes. With a slotted spoon remove the garlic to a small bowl and reserve. To the same pan, add the apricots, ginger, baharat and half a teaspoon salt and sauté for five min. Add white wine, stock, honey and pomegranate molasses and bring to a simmer and cook for 10 minutes on low. Adjust seasoning to taste.
Masbia is a nonprofit soup kitchen network and food pantry, every day providing hot, nutritious meals for hundreds of New Yorkers in desperate need of food. For Rosh Hashanah, Masbia collected Tzimmes recipes as Tzimmes is a symbolic and sweet food for the holiday. To learn more, click here.
