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Carrots Tzimmes

Sweet and delectable

Carrots Tzimmes


  • 3 tablespoons olive oil

  • 1 medium onion, thinly sliced

  • 2 pounds carrots, peeled and cut into 1/2- inch rounds

  • 1/3 cup golden raisins

  • 1/2 teaspoon cinnamon

  • 3 tablespoons honey

  • 1 teaspoon kosher salt, plus to taste

  • Freshly ground black pepper, to taste

  • 1 cup freshly squeezed orange juice from about 3 medium oranges

  • 1 tablespoon unsalted butter or margarine

  • 1/2 tablespoon orange zest, from one orange


  1. Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium heat until shimmering. Add the onions and cook, stirring occasionally until soft and light golden-brown, about 7 minutes. Add carrots and stir to coat in oil. Cook for an additional 3 minutes.

  2. Add the cinnamon and stir until fragrant, about 30 seconds. Add the honey, salt, pepper, and orange juice, and mix well to combine. Bring liquids to a simmer, reduce heat to low, cover, and simmer for 45 minutes.

  3. Remove lid and increase heat to high, stirring occasionally, until liquid has reduced to a thin layer at the the bottom of the pot, about 5 minutes.

  4. Remove from heat and add butter and zest, stirring until the butter and sauce form a glossy glaze. Add more salt and pepper to taste, if desired.

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