This Easy Tzimmes Recipe with Carrots and Sweet Potatoes is a must make for Jewish Holiday Meals. I oven roast this easy Vegan Version of Traditional Tzimmes on one sheet pan for easy clean up.
This pareve Tzimmes without meat is super tasty and the perfect healthy side dish for Rosh Hashanah, Passover, and Sukkot, So simple, you can make it as a random weeknight side dish and every week for Shabbat too!
You’ll love this….I’ve taken the best parts of traditional tzimmes recipes like caramelized onion, sweet prunes and melt in your mouth sweet potatoes and carrots….tossed out the fussiness and instead inserted easy and healthy for a modern tzimmes recipe that’s fall apart yummy. You in?
What is Tzimmes?
The word Tzimmes (pronounced Tsi-miss) is a Yiddish word for “making a big fuss” over something. Not surprisingly, my Grandmother fussed over making Tzimmes for the jewish holidays….and we were often admonished for making such a Tzimmes over things she didn’t feel were worthy of our attention.
My grandmother always made classic dishes like tzimmes for the Jewish New Year where we eat sweet foods to usher in a sweet new year. Of course, she made it with roast chicken and used the pan juices plus stew meat and youu know she also used both brown sugar and honey. Although she is my guiding star for Jewish recipes, you know I transform all of hers into healthy recipes and I find that the caramelized starchy vegetables plus dried fruit makes this traditional side dish plenty sweet!
I’m going to make a case for adapting the recipe in order to preserve the tradition. I’d rather have something sweet that evokes my childhood…..yet doesn’t rob me of so much time that I can’t enjoy making it for those I love. This easy tzimmes recipe is worthy of a holiday meal….and a part of my vegan holiday kitchen too.
Looking to start the Jewish new year off with healthy and delicious recipes? No Jewish holiday is complete without an abundance of yummy food. Check out my roundup of Healthy Rosh Hashanah Recipes to add something new to your menus this year.
Easy Tzimmes Recipe
Everyone’s looking for short cuts these days. Although I don’t know any shortcuts for Passover cleaning—-it’s a job that gets done more easily when you embrace the time to stop everything else and turn inward though (speaking from experience here!)—-I sure do know a few things about cooking for the Jewish Holidays, and for every day….and I’m going to share my shortcut for making Tzimmes that’s delicious.
Wholesome and real food doesn’t often need a short cut or a trip to the drive thru. Simple works well for time management, taste, nutrition and budget. For those traditionalists out there, I know you’ll mock my calling the quick and healthy tzimmes I present here as authentic tzimmes, but stay with me for a moment, you’ll realize the liberty I took with the title is actually traditional in its roots.
Ingredients and Substitutions
- Carrots: My grandmothers Tzimmes with carrots is nostalgic for me, so I always include carrots, but you can substitute with any root vegetables like parsnips or turnips.
- Sweet potatoes: Substitute with winter squash, peeled and cubed.
- Beets: although not usually included in traditional tzimmes recipes, I love the color and sweetness they provide.
- Onion: I love the flavor boost the red onion provides in this recipe as they caramelize. You can use a yellow onion, or thinly sliced leeks or fennel.
- Brussels sprouts: Another non-traditional ingredient, but I really like the balance they bring compared to the rich starchy dishes popular at holiday meals.
- Prunes: Any dried fruit would work here….I particularly like the prunes, but have also used dried figs, apricots or cherries. Look for brands that don’t use sulfer or any added sweeteners or processed oils.
- Olive oil: For a no oil tzimmes, substitute the extra virgin olive oil with orange juice, or pineapple juice.
- Spices: Cinnamon evokes a natural sweetness that I love…and then just a pinch of kosher salt and white or black pepper is all you need.
How to make it
Preheat the oven to 425.
Prep the vegetables.
- No need to peel. Use a loofah or scrub brush to wash everything well.
- Chop carrots, onion, sweet potatoes and beets into small dice.
- Trim Brussels sprouts then cut into quarters, through the core.
- Cut larger prunes into halves or quarters.
Place on a large rimmed baking sheet. Drizzle with olive oil (use orange juice for an oil free tzimmes). Roast in preheated oven for 10 minutes.
Sprinkle the vegetable mixture with cinnamon, salt and pepper, then add in the Brussels sprouts and prunes.
Mix well. Add additional tablespoon olive oil or a splash of orange or pineapple juice if veggies are too dry.
Place back into the oven and roast for another 20 minutes, until everything is soft when pierced with a fork.
Serve warm or at room temperature. Sprinkle with fresh parsley and some orange zest, if desired.
Debra’s Pro Tips
- If you prefer this traditional Jewish dish with a bit of tanginess, add a splash of lemon juice or balsamic vinegar to the finished product and mix well.
- This is a crowd-pleasing side dish and the ingredients will definitely shrink when cooked, so plan accordingly and make a bit extra!
- Take caution when cutting the beets, as they will stain your hands. I like to pierce with a fork to hold the beet in place without having to touch it.
- This is the perfect dish to take to a pot-luck. Bring it hot in a dutch oven and either serve it at room temp or pop it back into the oven at whatever temperature they have it set at to reheat, or squeeze on the juice of one orange and gently reheat over low heat on the stovetop.
Storage and Reheating
- Store: Store in the refrigerator in an airtight container for up to a week.
- Meal prep: You can pre-chop everything except the sweet potatoes. Store each vegetable separately in airtight containers in the fridge, for up to 2 days, until ready to roast.
- Reheat: Reheat in a 2-quart baking dish at 350 for 20 minutes, until heated through. Or, place in a sauce pan, add a couple tablespoons fruit juice and reheat on the stove over medium heat until warmed through.
- Freeze: Use freezer safe containers or zip top bags. Frozen tzimmes can be defrosted in the fridge or at room temperature and then reheated as directed above.
When to serve Tzimmes
Tzimmes is an easy side dish that takes just minutes to pop in the oven and then just 30 minutes of total hands off time. So, it makes an awesome weeknight quick and easy side dish, the perfect accompaniment no matter what else you’re serving.
This traditional ashkenazi Jewish side dish is also totally at home on a holiday buffet. I make Tzimmes for Rosh Hashanah and also for Passover. Jewish Holiday Food like Tzimmes is so comforting, nostalgic and nourishing too.
Enjoy the holiday with friends and family….try not make a big Tzimmes of it all so you can relax with your guests to tell the story….the same story that’s been told for countless generations and hopefully will continue for countless more.
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📖 Recipe
The BEST Tzimmes Recipe
Ingredients
- 1 lb. beets about 3 large
- 1 lb carrots about 3 large or 4 medium
- 1 lb. Brussels sprouts
- 1 lb. sweet potatoes 2 medium-large
- 1 red onion
- 2 tablespoon olive oil extra virgin
- 1 teaspoon cinnamon
- ½ tsp sea salt
- ½ teaspoon white pepper
- ¼ cup prunes cut into ¼s
Instructions
- Preheat oven to 425 and line large rimmed baking tray with unbleached parchment paper if desired for easier clean up.
- Prep Veggies: Use a loofah or scrub brush to wash to beets, carrots and sweet potatoes. Peeling is optional….I don't bother. Chop beets, carrots, onions and sweet potatoes into large dice. Wash and trim Brussels sprouts and cut into pieces similar in size to diced veggies.
- Place beets, carrots, onions and sweet potatoes onto prepared pan. Drizzle with olive oil, sprinkle with cinnamon, salt and pepper. Toss well.
- Roast at 425 for 10 minutes. Add the Brussels sprouts and prunes and mix well. If veggies seem dry, sprinkle on an additional tablespoon of olive oil, or use a splash of orange or pineapple juice. Continue to cook for another 20 minutes, until all veggies are tender and beets have begun to caramelize.
- Tzimmes can be made in advance, stored in the fridge, in an airtight container, and gently reheated in a 325 oven until warmed through. Or serve at room temperature.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Jamie
Looks so delicious with the beets and carrots!
Courtney
Such a great side dish! Love the orange zest and hint of spice.
Jere Cassidy
You just can’t get any more colorful than these sheet pan veggies. Love that you added the beets.
Capri
Such a perfect, delicious side dish! Thanks for the recipe
Sabrina
Really delicious and wholesome. I hadn’t heard of this dish before, thanks!
Julia
This was so quick to make and delicious, really great for meal prepping for the next week!
Adriana Lopez-Martin
First time I learn about this dish sounds delicious need to make it
Debra Klein
First time for everything! Go for it!
Holly Zapf
I love this recipe!!! But, I found prep time with peeling & chopping veggies was 55 min not 10 & I am an experienced cook. You must have servants helping you chop!
Debra Klein
Oh no….I am making this again at the end of the week….I will set a timer and then adjust the prep time. No servants here, but I do find the chopping to be a meditative experience so maybe I didn’t get the timing right! I’m glad you enjoyed the finished product!
Pamela Piraux
I think he said or she said that they were peeling the vegetables and in your instructions we were supposed to scrub them and chop them. That would a lot for some of their extra time possibly.
Debra Klein
I scrub the veggies very well, but do not bother to peel them. I left peeling the vegetables as an optional step before chopping them. So, it’s up to you….and either choice is fine. If you don’t peel them, use something rough to scrub with to get all the grit off.
Helen at the Lazy Gastronome
A deliciously perfect combination of vegetables!! This is one you’ll make again!
Lilly
My family enjoyed this recipe! It was a great way to use the beets I had in the fridge!
Pete
So tasty! Love all the vegetables!
Liz
I used all the same vegetables and they made a gorgeous presentation plus absolutely delicious!!!
Debra Klein
Yay…because we eat with our eyes first, it’s gotta be beautiful.
Jeri
I made this delicious dish with garden fresh vegetables, and OMG! So good!
Jules
I love the sweet potatoes in this, so hearty, yum, and healthy!
Debra Klein
Absolutely…feel the same way about the beets!
Mary
First time trying these and they are delicious!
Agnieszka
I will definitely try this for Thanksgiving this year!
Addie
So easy and delicious!
Eileen
Can I substitute canned beets?
Debra Klein
I don’t have any experience with canned beets, but my guess is that since they are already cooked, adding them with the rest of the vegetables will have a mushy result. I would chop them into pieces similar in size to the sweet potatoes and add them for the last 5 minutes of cooking, tossed with the other vegetables so they can absorb some of the spices.
Barb Miller
Last minute question!! I’m making this for rosh hashana on Sunday. Can I prep all the veggies on sat and then Toss and cook on Sunday?
Debra Klein
Yes…but I would store the cut beets separately than the other veggies. I would also consider chopping the sweet potatoes closer to when you will roast them…I don’t think they’ll hold up well to the air. The brussel sprouts and carrots can definitely be prepped ahead. You can also make the entire dish, including roasting in advance, store it in the fridge and then reheat before serving.
Kathryn Holst
If I do add the orange juice and zest when do I do this?
Kathryn
Debra Klein
When I use the orange juice/zest, I add it with the olive oil and spices…so sprinkle both on before tossing and placing in the oven. For an oil-free version, you can omit the olive oil and the juice from the orange will help the spices adhere to the veggies and keep everything moist.
Kathryn Holst
Thanks for your reply! I decided to use the oil, orange juice and zest. It was so flavourful, the orange juice and zest took the roasted vegetables to a whole new delicious level.
Judith Krones
Debra, do you have any experience freezing this? We are going away the week and a half prior to serving it. Trying to decrease the crazy rush when we get home!
Debra Klein
Yes, I have frozen this with success. It does change the texture just a bit. The best tips for freezing tzimmes: make sure it’s COMPLETELY cooled before transferring to an airtight freezer safe container; thaw in the refrigerator; reheat at 400 to re-crisp and help restore the original texture.
Terri
I made this dish. I added pecans, chopped dried. apricots, chopped dates. I used frozen brussels sprouts which I cut in half and braised on the stove until they were completely thawed and hot. I added them with the nuts and fruits. I did not have beets and considered using Pickled beets to add to it, but stifled the impulse! It might not have been bad🤪. I am taking this to a potluck messianic Seder. It looks beautiful.
Debra Klein
Love the idea of nuts and dried fruits in there too. Sounds lovely.
Amy
This looks delicious and I hope to make for RH. I see references to zest but don’t see it in the recipe – am I missing something? thanks!
Debra Klein
Thanks for the question….for those who are making this without oil, I suggest a splash of orange or pineapple juice. If you go for the orange, then definitely use the zest too. If you prefer a saucier type tzimmes, then use the zest and juice of an orange even if you do use the bit of olive oil. I will clarify in the recipe card so nobody else is confused.