Carrot, Parsnip, Beet and Sweet Potato Tzimmes


Though tzimmes — a traditional part of the Rosh Hashana meal — generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.

We kept all the essentials — carrots bolstered by parsnips, beets and a sweet potato — but instead of a stew texture, we aimed for more of a roasted vegetable dish with a deliciously sweet sauce. That sauce comes from yet more classic ingredients, including raisins and dates, as well as honey and orange juice, and just a bit of cinnamon. The result is comforting and familiar, but just a little different. — Alison Ladman

Carrot, Parsnip, Beet and Sweet Potato Tzimmes

Serving Size: 12

Calories per serving: 190

Fat per serving: 5 calories from fat

Carrot, Parsnip, Beet and Sweet Potato Tzimmes

Start to finish: 1 1/2 hours (30 minutes active). Servings: 12. From The Associated Press.


  • 1 pound carrots, peeled and thinly sliced
  • 1 pound parsnips, peeled and sliced
  • 1 pound beets, peeled and sliced
  • 1 medium sweet potato, peeled and sliced
  • 3/4 cup golden raisins
  • 1 cup chopped dates
  • 1 cup orange juice
  • Zest of 2 oranges
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cinnamon
  • 1/2 cup honey


  1. Heat the oven to 350 F.
  2. In a large casserole dish, combine the carrots, parsnips, beets, sweet potatoes, raisins and dates.
  3. In a medium bowl, whisk together the orange juice, orange zest, salt, pepper, cinnamon and honey. Pour the mixture over the vegetables, then bake for 1 hour, or until tender. Stir the mixture several times during baking. Serve hot or at room temperature.


Nutrition information per serving: 190 calories; 5 calories from fat (3 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 6 g fiber; 34 g sugar; 3 g protein; 230 mg sodium.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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