I have to admit, I’ve never really been a tzimmes person. Growing up, my mother used to make the kind of tzimmes that was cloyingly sweet—soft carrots and sweet potatoes swimming in a sticky, sugary sauce. And listen, I know that’s nostalgic for a lot of people, but it was never really my thing.
So I took a minute and thought about what tzimmes could look like if I stripped it back a little. Because at its core, it’s really just about sweet, earthy carrots and those warm, familiar flavors we associate with the holidays. It doesn’t necessarily need to be heavy—or taste like dessert.
Instead of simmering everything together until it’s soft and syrupy, I roast whole carrots at high heat until they’re beautifully caramelized, with a hint of honey, harissa and fresh orange zest. You still get that hint of sweetness that makes tzimmes tzimmes, but the carrots actually taste like carrots.
And then comes my favorite part: a fresh orange salad piled right over the top, with juicy orange segments, shallots, dates and fresh mint. It’s bright, refreshing and just acidic enough to balance the sweetness of the roasted carrots.
The result is lighter, fresher and healthier than traditional tzimmes, but it still has all those flavors that belong on a Yom Tov table.
It’s also ridiculously easy. No complicated components, no long braise, no pot of vegetables cooking down into oblivion. Just beautifully roasted carrots and a fresh orange salad that makes the whole thing pop.
Is it your Bubby’s tzimmes? Definitely not.
Hot Honey Roasted Carrot Tzimmes with Orange, Date & Mint Salad
For the carrots
2 lbs carrots, halved lengthwise
2 tbsp olive oil
3 tbsp honey
2 tsp harissa paste
2 tsp orange zest
1 tsp kosher salt
For the orange salad
4 large oranges, segmented
4 method dates, chopped
1 small shallot, very thinly sliced
2-3 tbsp fresh mint leaves, roughly chopped
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp Aleppo pepper
Method:
Heat the oven to 425°F. Place the carrots on a parchment-lined sheet pan. Toss with the olive oil, honey, orange zest, harissa, and salt, arranging them in a single layer. Roast for 35-40 minutes, stirring occasionally, until deeply caramelized and tender.
While the carrots roast, prepare the salad. Gently combine the oranges, dates, shallot, mint, lemon juice, olive oil, salt, and Aleppo pepper.
Arrange the roasted carrots on a serving platter. Spoon the orange salad over the carrots. Finish with a little flaky salt and Aleppo pepper.
Related Recipes:
Baharat Roasted Spatchcock chicken With Tzimmes
Tzimmes Roast
Rainbow Carrot Salad