Tzimmes (Sweet Carrot Stew) Recipe For A Sweet Rosh Hashanah: Kosher Food

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Celebrate Rosh Hashanah with this sweet carrot tzimmes, rich in biblical symbolism and perfect for a Messianic Jewish holiday table.

Tzimmes (Sweet Carrot Stew) for Rosh Hashanah

Introduction

As Rosh Hashanah approaches, the table fills with foods rich in meaning—each bite a reminder of Adonai’s promises. Carrots, the star of tzimmes, shine like golden coins, symbolizing abundance and blessing. In Proverbs, we are reminded: “The blessing of the LORD brings wealth, and He adds no trouble to it” (Proverbs 10:22). This golden-hued dish mirrors the hope for a prosperous and spiritually rich year ahead.

Sweetness is at the heart of Rosh Hashanah cooking, reminding us of the Psalmist’s words: “How sweet are Your words to my taste, sweeter than honey to my mouth!” (Psalm 119:103). Honey and dried fruits in tzimmes connect us to the desire for a year overflowing with joy in Yeshua, whose words and presence are our greatest sweetness.

In the Gospels, Yeshua Himself speaks of abundance: “I have come that they may have life, and have it to the full” (John 10:10). Just as each slice of carrot in this stew brings sweetness to the dish, every moment walking with Him fills our lives with blessing and hope.

Tzimmes is often served as a side dish during Rosh Hashanah, either alongside roasted chicken or brisket, or as part of a vegetarian holiday spread. Its warm, fragrant aroma brings family to the table, and its flavors linger in memory long after the feast.

Recipe Summary Card

Recipe Title: Tzimmes (Sweet Carrot Stew)
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings
Cooking Vessel: Dutch oven or large oven-safe pot
Difficulty Level: Easy
Special Equipment: Sharp knife, peeler, Dutch oven

Ingredients

(Use kosher-certified ingredients where applicable)

2 lbs (900 g) carrots, peeled and sliced into ½-inch (1.25 cm) rounds
2 medium sweet potatoes (1 lb / 450 g), peeled and cut into chunks
1 cup (150 g) pitted prunes
1 cup (150 g) dried apricots
½ cup (75 g) raisins
1 cup (240 ml) orange juice (freshly squeezed if possible)
¼ cup (60 ml) honey (or date syrup for vegan)
2 tbsp (28 g) unsalted butter (or coconut oil for dairy-free)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
½ cup (120 ml) water
Optional: 2 tbsp (25 g) brown sugar for extra sweetness

Variations & Substitutions:

Gluten-Free: Naturally GF as written.
Sugar-Free: Replace honey with 3–4 tbsp monk fruit or erythritol, adjust liquid slightly.
Dairy-Free: Use coconut oil instead of butter.

Step-by-Step Directions

Preheat oven to 350°F (175°C).
Prepare ingredients: Peel and slice carrots and sweet potatoes; measure dried fruits.
In a Dutch oven, melt butter (or coconut oil) over medium heat. Add carrots and sweet potatoes, stirring for 3–4 minutes.
Add dried fruits (prunes, apricots, raisins) and stir gently.
Whisk together orange juice, honey, cinnamon, ginger, salt, and water. Pour over vegetables.
Cover pot with a lid or foil and place in preheated oven.
Bake for 45 minutes, then remove lid, stir, and bake an additional 15 minutes until carrots and sweet potatoes are fork-tender and liquid has reduced to a syrupy glaze.
Serve hot, garnished with extra cinnamon or fresh pomegranate seeds if desired.

Serving & Presentation

Servings: 8 portions (about 1 cup / 240 ml each)
Serve in a deep dish or ceramic bowl to keep warmth.
Garnish with pomegranate seeds for extra color and symbolism, or drizzle with a touch of honey before serving.
Pair with roasted chicken, brisket, or challah.

Baking/Cooking Tips & Troubleshooting

Maximizing Flavor: Use fresh-squeezed orange juice for brightness. Toast cinnamon lightly before adding for a deeper aroma.
Common Mistake: Overcooking until mushy—check tenderness at 45 minutes.
Kosher Note: Use parve margarine or coconut oil for meat meals.

Dietary Adaptations

Gluten-Free: Already GF; ensure dried fruits have no flour coating.
Sugar-Free: Replace honey with monk fruit or erythritol; reduce orange juice to ¾ cup.
Dairy-Free: Use coconut oil or parve margarine.

Storage, Make-Ahead & Freezing

Room Temperature: Up to 2 hours.
Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze up to 3 months; thaw overnight in fridge.
Reheat: Warm in a covered dish at 300°F (150°C) for 20 minutes or gently on the stovetop.

Closing Blessing & Scripture

“Taste and see that the LORD is good; blessed is the one who takes refuge in Him” (Psalm 34:8).
May your new year in Yeshua be filled with sweetness, abundance, and the joy of His presence.