Tzimmes is a Passover staple traditionally made with sweet potatoes, carrots, and dried fruits and served as a stew with brisket. Try this vegetarian version in which we’ve roasted some of our favorite African heritage fruits and vegetables and added a bit of spice to the party in the form of ras el hanout. You’ll be perfectly satisfied eating this as a side dish, or as a main dish tossed with quinoa for protein.
1 – 2 Tablespoons extra virgin olive oil (or coconut oil)
1 Tablespoon honey
1 ½ teaspoons ras el hanout spice blend
1 teaspoon Kosher salt
2 medium sweet potatoes, halved, and sliced into ¼-inch thick half moons
2 medium carrots, peeled, and sliced into ¼-inch thick coins
1 cup prunes, sliced in half
Peel from one orange, in large strips (reserving the juice of the orange for later)
** Note: using some cosmic purple and yellow carrots make an attractive presentation, but note that they may take longer to roast than orange carrots. You can also add chopped roasted nuts like almonds or pecans for additional texture.
An Oldways recipe. Media: contact us for permission to reprint.
Nancy Fekete says: I like to use figs instead of prunes, and sometimes add basil or parsley. This recipe is delicious over brown rice and it satisfies the sweet tooth in a healthy way.
Shaari Unger says: This is exactly perfect and as suggested I’m tossing in pecans!
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