Unless they were floating in a bowl of savory vegetable soup, boiled carrots never appealed to me when I was growing up. I didn't like them steamed and honey-glazed either, and no one in my family ever warmed to tzimmes, a classic Ashkenazi dish of stewed carrots and dried fruit. In fact, I was sure I only liked carrots raw – until I tasted them roasted, that is. So when Masbia -- which runs kosher, restaurant-style soup kitchens in New York that serve all comers -- asked if I'd share a tzimmes recipe for their annual Rosh Hashana fundraising campaign, I knew I’d be roasting instead of simmering. Since we don't have a family recipe, I also got to start from scratch. Incorporating as many Rosh Hashana simanim (symbolic foods) as possible into the recipe proved a fun experiment with delicious results. And the leeks, garlic, and on-trend tahini-honey drizzle add wonderful savory notes to balance the sweetness of the dish.
- 1 bunch carrots, peeled, halved lengthwise if large, and cut into ½” rounds or semicircles
- 1 (1-1/2 pound) butternut squash, peeled, seeded, and cut into ½” cubes
- 2 to 3 (about ¾ pound) beets, peeled, trimmed, and cut into ½” cubes
- 1 small head garlic, cloves separated and peeled, halved lengthwise if large
- ¼ cup extra virgin olive oil, divided
- ¼ cup orange juice
- 1 leek, trimmed, quartered lengthwise, and cut into ¼-inch slices (white and light green part only)
- 8 Medjool dates, pitted and quartered lengthwise
- Pinch sea or kosher salt (optional)
- ¼ cup tahini
- ¼ cup honey
- 2 tablespoons pomegranate arils (optional)
1. Preheat the oven to 400° F. Arrange the carrots, squash, and beets side-by-side in a single layer on a large rimmed baking sheet. Sprinkle with the garlic cloves. Drizzle evenly with the orange juice and 2 tablespoons of olive oil. Place in the preheated oven and roast for 20 minutes.
2. Pull the pan from the oven. Add the leeks and dates, drizzle with the rest of the olive oil, and season with a pinch of salt (if using).
Toss to combine. Raise the heat to 425° F and return the pan to the oven. Roast for 20 minutes.
3. In a small bowl, mix together the tahini and honey until well combined. The mixture will be thick. Pull the veggies from the oven. Add 1 tablespoon of the tahini-honey mixture to the vegetables, and stir gently to coat. Return the tzimmes to the oven, and roast for 10 to 15 minutes more, or until the vegetables are tender and slightly caramelized in spots.
4. Transfer the tzimmes to a serving platter. Drizzle with more of the tahini-honey (warm it slightly for easier drizzling, if desired). Sprinkle with pomegranate arils, if desired. Serve warm.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||13 g|