Carrot Tzimmes

It’s Rosh Hashanah and Yom Kippur time again which means lots of sweet foods, followed by fasting, followed by more yummy foods. Just look at all the foods we put together for this years Rosh Hash dinner! So… much… food!

Well, I just had to add one more thing to dinner because it’s sweet and delicious. And that’s the best this time of year. It’s also a great way to highlight fresh fruits and veggies together with a meal that can be otherwise heavy. I cooked the carrots in sweet juice, and honey, added some raisins and seasoning and let the heat work its magic.

The end result are sweet carrot gems bursting with plump raisins. It’s naturally sweet, beautiful in color and absolutely delicious to eat! This would also be great as a side dish on Thanksgiving or Passover, or even a Sunday roast!

What’s your favorite way to eat carrots? I’d love to hear in the comments below!

Carrot Tzimmes

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 tablespoon canola oil
  • 1 ½ pounds carrots, peeled and cut into 1/4-inch rounds
  • 1/3 cup seedless golden raisins
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons honey
  • Kosher salt and ground black pepper to taste
  • 2 tablespoons minced fresh parsley


  1. Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. img_4612Sprinkle parsley on top before serving. Enjoy!

Adapted from

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