Recipe by Simone Miller, Jennifer Robins


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Parve Parve
Easy Easy
2 Servings

No Allergens specified

Tzimmes, which literally means a great fuss or uproar, is also a delicious dish that gives you the freedom to personalize your favorite root veggies and then cast a sweet or savory tone. This one uses a bit of honey and orange, mixed with garlic and sea salt, for a perfect balance.


Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Main ingredients

  • 2 pounds (900 grams) rainbow carrots (about 10 carrots)

  • 1 orange, juiced

  • 8 ounces (240 milliliters) parve chicken broth

  • 1/2 teaspoon Gefen Onion Powder

  • 2 cloves garlic, minced

  • 2 tablespoons (30 milliliters) Manischewitz Honey

  • 1/2 teaspoon Tuscanini Sea Salt

  • 3 tablespoons (45 milliliters) olive oil

  • 1/4 teaspoon ground black pepper

  • 1/2 cup (60 grams) dried cranberries (optional)


Prepare the Tzimmes


Preheat the oven to 350 degrees Fahrenheit (177 degres Celsius).


Clean, peel and coarsely chop the rainbow carrots. If you cannot find rainbow carrots, regular orange carrots will work too.


In a mixing bowl combine orange juice, broth, onion powder, garlic, honey, sea salt, olive oil and black pepper.


In a casserole dish, place chopped carrots on the bottom and then pour the broth mixture over the top.


If desired, you can now add in cranberries. Cover with a lid, or foil, and bake for two hours.


Bubbe’s Tip: Don’t make a tzimmes! If you are too busy, toss the ingredients into a slow cooker and let them cook on low for about four hours.


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.


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