The Sweet-Savory Dish I Make Every Year for Rosh Hashanah

I combine sweet potatoes and carrots in my cozy version of the classic dish.

By
Coco Morante
Coco Morante
Coco Morante
Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.
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Published September 18, 2025
Coco Morante
overhead view of Carrot and Sweet Potato Tzimmes in a roasting pan with a wooden spoon

Simply Recipes / Coco Morante

Every year for Rosh Hashanah, my family’s table has to include a big serving bowl full of tzimmes. It’s one of the most classic side dishes served for the holiday, a warm and comforting fall dish full of sweetness for the new year. 

Whether or not you celebrate Rosh Hashanah, you’ll enjoy the hearty mix of large chunks of sweet potato, carrot coins, and soft prunes. Everything simmers in orange juice, water, and honey, with a cinnamon stick thrown in for some warming spice. By the time the vegetables are tender, the cooking liquid has thickened into a syrupy sweet glaze. 

Carrot and Sweet Potato Tzimmes in a roasting pan

Simply Recipes / Coco Morante

How I Make Tzimmes

Schmaltz—aka rendered chicken fat—is often used to sauté the vegetables. It’s definitely not necessary, though. My go-to is olive oil, which adds just the slightest savory note. If you like your tzimmes even more savory, you can chop a large onion and add it to the oil before the carrots go in, sautéing until browned. You can also substitute vegetable broth or chicken broth for the water. 

Prunes are the most traditional dried fruit to include, but a handful of golden raisins is a nice addition, too. And if you’d like to add more spice, sprinkle in a half teaspoon or so of ground ginger.

The one non-traditional thing I like to add to my tzimmes is a little fresh orange zest, grated right over the top of the serving bowl. It adds a fresh note and brings out the flavor of the orange juice in the glaze. You can also go with a topping of chopped parsley for a pop of freshness, or sprinkle on a little ground cinnamon.

How To Serve Tzimmes

As for what dishes to serve with your tzimmes, I like it best as a side for roast chicken or brisket, a sweet foil to the savory meat. A green salad, a roasted or braised main dish, and a serving of tzimmes makes a great meal for any night, not just holidays!

I’ve also been known to eat a bowl for breakfast, cold out of the fridge with a scoop of cottage cheese alongside or on its own, warmed up in the microwave for a minute or two.

Carrot and Sweet Potato Tzimmes on a small plate with mixed greens and a fork

Simply Recipes / Coco Morante

More Easy Recipes for Rosh Hashanah

Carrot and Sweet Potato Tzimmes

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons olive oil or schmaltz

  • 1 1/2 pounds (6 large) carrots, peeled and cut into 1/2-inch-thick coins

  • 1 to 1 1/4 pounds (1 extra-large) garnet yam or orange sweet potato, peeled and cut into 1 1/2-inch pieces

  • 1/2 cup orange juice

  • 1/2 cup water

  • 1/4 cup honey

  • 3/4 teaspoon kosher salt

  • 1 cup unsulphured prunes

  • 1 cinnamon stick

  • 1 teaspoon orange zest, for garnish, optional

Method

  1. Sauté the carrots:

    In a 4 to 5-quart braiser, Dutch oven, or other heavy-bottomed pot, heat the olive oil or schmaltz over medium-high heat. Add the carrots and cook for about 2 minutes, stirring occasionally, until they take on a little bit of golden color. Add the sweet potatoes and stir to coat with the oil.

  2. Add the remaining ingredients:

    Add the orange juice, water, honey, and salt. Stir until everything is evenly combined. Sprinkle the prunes evenly around the carrots and sweet potatoes, using your cooking spoon to poke them down into the cooking liquid, then nestle the cinnamon stick in the cooking liquid as well. By this point, the mixture should be simmering.

  3. Simmer until tender:

    Cover the pot, turn the heat down to medium-low, and let the tzimmes cook for about 12 minutes, or until the sweet potatoes are nearly fork tender. Uncover the pot and give everything a gentle stir. Let the tzimmes simmer, uncovered, for another 30 minutes or so, stirring occasionally, until the cooking liquid has reduced to a syrupy consistency and the sweet potatoes are cooked through.

  4. Season to taste and serve:

    Taste for seasoning, adding a little more salt if needed. Top with orange zest if you like, then serve warm.

    Let the tzimmes cool to room temperature, then refrigerate in a tight-lidded container for up to 5 days. Reheat a serving in the microwave for about 2 minutes, stirring halfway through. You can also warm it up on the stovetop or in the oven at low heat if you like, adding a splash of water if needed.

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    overhead view of Carrot and Sweet Potato Tzimmes in a roasting pan with a wooden spoon

    Simply Recipes / Coco Morante
Nutrition Facts (per serving)
276 Calories
5g Fat
59g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 276
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 243mg 11%
Total Carbohydrate 59g 21%
Dietary Fiber 8g 28%
Total Sugars 33g
Protein 3g
Vitamin C 32mg 161%
Calcium 78mg 6%
Iron 1mg 7%
Potassium 910mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.