This vegan tzimmes roasts in the oven until the beets, carrots and sweet potatoes turn deeply caramelized and naturally sweet. Red onion and Brussels sprouts add an unexpected savory edge while cinnamon and chopped prunes bring all the sweetness a good tzimmes needs. 10 minutes of prep, 30 in the oven, and this pareve Tzimmes without meat is ready for your Rosh Hashanah, Sukkot, Passover or Shabbat table.
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 you 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.
Ingredient Notes
- 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 natural sweetness they provide.
- 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.
Step by Step
Preheat the oven to 425. You can line your large rimmed baking sheet with unbleached parchment for easier cleanup, but it’s not necessary.
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 beets, onion, carrot and sweet potatoes 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. If your veggie pieces are larger, you may have to add an additional 10 minutes.
Serve warm or at room temperature. Sprinkle with fresh parsley and some orange zest, if desired.
Debra’s Pro Tips
- Be prepared for this crowd-pleasing side dish to shrink as it cooks. You will end up with less than you imagine!
- 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….or wear a glove on the hand not holding the knife!
- This is the perfect dish to take to make in advance. Reheat in a covered dish at whatever temp you already have your oven on or squeeze the juice of one orange over everything, mix well and gently reheat over low heat on the stovetop.
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
Oven-Baked Vegan Tzimmes (No Added Sugar)
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
Storage and Reheating
- Store: Store in the refrigerator in an airtight container for up to a week.
- Meal prep: absolutely make in advance!
- Reheat: Reheat in a covered baking dish at 350 for 20 minutes, until heated through. Or, place in a saucepan, add a couple tablespoons fruit juice and reheat on the stove over medium-low 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.
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.
Aimee
I am making this for the 2nd time for Passover and when I asked the group if they wanted it, there was shouting. A lot of shouting “Yes!! Yes!! Yes!!” It is easy (if you like to put on music and chop, which I do) and beautiful (all the colors – I use 3 different color carrots) and delicious – use that orange zest and juice!!! Thank you.
Debra Klein
Yay! Totally agree about the music and a chopping situation, makes. me happy too! I love that your group is into a recipe that you also enjoy making.
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.
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.
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.
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.
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.
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.
Addie
So easy and delicious!
Agnieszka
I will definitely try this for Thanksgiving this year!
Mary
First time trying these and they are delicious!
Jules
I love the sweet potatoes in this, so hearty, yum, and healthy!
Debra Klein
Absolutely…feel the same way about the beets!
Jeri
I made this delicious dish with garden fresh vegetables, and OMG! So good!
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.
Pete
So tasty! Love all the vegetables!
Lilly
My family enjoyed this recipe! It was a great way to use the beets I had in the fridge!
Helen at the Lazy Gastronome
A deliciously perfect combination of vegetables!! This is one you’ll make again!
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.
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!
Julia
This was so quick to make and delicious, really great for meal prepping for the next week!
Sabrina
Really delicious and wholesome. I hadn’t heard of this dish before, thanks!
Capri
Such a perfect, delicious side dish! Thanks for the recipe
Jere Cassidy
You just can’t get any more colorful than these sheet pan veggies. Love that you added the beets.
Courtney
Such a great side dish! Love the orange zest and hint of spice.
Jamie
Looks so delicious with the beets and carrots!