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Paleo tzimmes –traditional Jewish fare that tastes great and is healthy to boot.

A while back my mother-in-law asked me to create a tzimmes dish for the Jewish holidays; it was a comment from Shari in NC that spurred me towards fulfilling that wonderful request.

I made tzimmes for our Rosh Hashanah dinner a few days ago and my family loved it so much that I’ll be making it again for Yom Kippur.

There are several ways to make tzimmes, though most often this dish uses carrots for the base, as carrots symbolize hope for prosperity in the coming year. Many people like to add other ingredients to their tzimmes such as sweet potatoes, raisins, and meat. I like my tzimmes with prunes, which is also considered traditional. What do you put in your tzimmes?

While preparing this post, there was much discussion surrounding the correct spelling of the word tzimmes. And sure enough, there are at least two accepted spellings — tzimmes and tsimmes. However you choose to spell it, I hope you enjoy the recipe.

Serves: 6-8
  • 2 pounds carrots, cut into ½-inch pieces
  • ½ cup prunes, cut in half
  • ½ cup dried apricots, cut in half
  • 2 cups freshly squeezed orange juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon celtic sea salt
  1. Place carrots, prunes, apricots and orange juice in a 9 x 13 inch baking dish
  2. Sprinkle with cinnamon and salt
  3. Cover dish with tinfoil
  4. Bake at 350° for 60-80 minutes
  5. Serve

For those who celebrate it, I hope you had a wonderful Rosh Hashanah and that you have an easy fast this Yom Kippur.

Here are some of my other cooked vegetable recipes: