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Carrot and Ginger Tsimmes
This recipe was adapted for fresh from "The Gefilte Manifesto" by Jeffrey Yoskowitz and Liz Alpern.
3 Tbsp. grated fresh ginger
3 Tbsp. honey
2 Tbsp. vegetable oil
Kosher salt
Pinch red pepper flakes (optional)
1 tsp. lemon zest
1 lb. carrots, cut into 1/2" rounds (about 3 cups)
1 large onion, halved and sliced thin
1 large sweet potato, peeled and chopped into 1/2" pieces
1/2 lb. pitted prunes, chopped coarse (about 1-1/2 cups)
1/2 cup orange juice
Chopped fresh parsley, for serving
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Carrot and Ginger Tsimmes

Carrot and Ginger Tsimmes

Carrot and Ginger Tsimmes
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:30 minutes
1. Heat oven to 400 degrees. In a small bowl, mix together ginger, honey, 1 tablespoon oil, 1/2 teaspoon salt, red pepper flakes (if using), and lemon zest to make a glaze; set aside.
2. In a large oven-safe skillet, heat remaining 1 tablespoon oil over medium heat until shimmering. Add carrots and onion and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add sweet potato and prunes and cook, stirring occasionally, until vegetables just begin to soften, about 10 minutes.
3. Stir in orange juice, scraping up bits of vegetables that have stuck to the bottom. Add reserved glaze to skillet and stir to coat.
4. Transfer skillet to oven and bake until carrots and sweet potatoes are fork-tender, about 30 minutes. Season with salt to taste, sprinkle with parsley, and serve.
Source: Hannaford fresh Magazine, September - October 2017