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The dish is a sweet and savory stew that typically features root vegetables, dried fruits, and sometimes meat. 


4 carrot (large, peeled and chopped)
2 sweet potato (peeled and chopped)
1 c apricot (dried apricots, halved)
1 c prunes (no stone)
1⁄4 c honey
1⁄4 c orange juice
1 t cinnamon (cinnamon powder)
1⁄2 t nutmeg (freshly grated or powder)
1⁄4 t clove (powder, or 2 whole cloves)
1 c broth (vegetable broth)
  seasoning (salt and pepper to taste)


Heat your oven to 350°F (175°C).

In a large oven-safe pot, layer the carrots and sweet potatoes. Scatter the dried fruits over the top.

In a separate bowl, mix together the honey, orange juice, and spices. Pour this mixture over the ingredients in the pot. Season with salt and pepper to taste.

Pour the broth over everything, ensuring that the ingredients are mostly covered. Cover the pot with a lid or aluminum foil.

Bake for 1-2 hours, checking occasionally to make sure it doesn’t dry out. Add more broth if necessary.

Once the vegetables are tender and the flavors have comne together, remove the pot from the oven and let it sit for about 10 minutes before serving the tzimmes.

Total time
2 hours, 20 minutes
Cooking time
Preparation time
6 servings


Serve hot as a side dish or as a main course with a side of challah bread.

You could simmer tzimmes over the stove top.


Add a handful of pineapple chunks for a different flavor profile.

For more flavor, you could fry 1 onion, chopped or cut into rounds, in 3-4 tablespoos of olive oil and place the rest of the ingredients on top.

To make tzimmes with meat, add 1 lb beef brisket, cut into chunks, to the pot and double the amount of broth (it could be meat or chicken broth) or add up to 3 cups. Bake for 2-3 hours. 


Tzimmes is a traditional Ashkenazi Jewish dish that is often served during Jewish holidays like Rosh Hashanah and Passover. The dish is deeply rooted in Jewish culture and has been passed down through generations.

slow cooking, vegetables
moderate, side dish
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