Roasted Tzimmes with Ras El Hanout

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.

Filed Under: African Heritage Diet, Vegetarian, Gluten-free, Quick & Easy, Staff Favorites

Rating

Average: 5 (2 votes)

Active time

Total time

Yield

Serving Size

1 1/4 cups

Ingredients

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)

Instructions

Preheat the oven to 425 °F. In a small bowl, whisk the oil, honey, ras el hanout, and salt together. In a medium bowl, toss the sweet potatoes, carrots, prunes, and orange peel with the oil mixture until they are thoroughly coated. If you have the time, allow the vegetables to sit for 20 minutes to absorb all the ﬂavors.
Pour the vegetables onto a sheet pan, and distribute so that that they are spread into a thin layer.
Roast the vegetables for 15 minutes undisturbed.
Check the vegetables, and use a spatula to ﬂip them over, making sure that they are still spread into a thin layer. Rotate the sheet pan and roast for another 5 to 10 minutes, or until fork tender.
Remove the orange peel. In a large bowl, combine the vegetables with the orange juice before serving.

** 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.

Nutrition

Calories: 180
Fat: 5g
Sodium: 350mg
Carbohydrates: 37g
Dietary Fiber: 4g
Protein: 2g

Yield: 6

Serving Size: 1 1/4 cups

How'd it Taste?

Shaari Unger

April 09, 2021

This is exactly perfect and as suggested I’m tossing in pecans!

Nancy Fekete

April 11, 2021

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.