One-Pot Carrot Tzimmes Recipe (Sweet Potato Fruit Casserole)Recipe posted in: Flex Meals & Snacks, Snacks, Lunches & Dinners, Main Courses, Sides
You’ve never had carrots this delicious! Tzimmes, a traditional Jewish side dish often prepared for Rosh Hashanah, is a sweet medley of root vegetables and dried fruit that is stewed to perfection. Featuring warm flavors and colorful ingredients, we also think it’s the perfect recipe to celebrate the fall harvest! Learn how to make this classic sweet and (slightly) savory accompaniment to your seasonal autumn menu.
A quick search on the internet for tzimmes recipes will yield tons of different yet similar combinations of ingredients. Our version features sliced carrots, cubed sweet potatoes and chopped onions, plus dried fruit like apricots, prunes and cranberries or raisins. While all of these components are already jam-packed with flavor, we take it to the next level with a mixture of orange juice, honey, cinnamon and nutmeg.
Preparing this Rosh Hashanah recipe is very easy. First, place all of the ingredients in a large pot. Fill it with enough water to cover half of the contents. Set the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium, top the pot with a lid and let it cook until it becomes soft. Next, drain some of the liquid and let it cook for another 30 minutes. Alternatively, you can transfer the tzimmes into a baking dish and bake it in a 325-degree oven for one hour.
Healthy Hack: You can easily make tzimmes with meat but incorporating a chicken or lean beef. If you’re on the Nutrisystem plan, just be sure to count this addition towards your daily PowerFuels in the NuMi app.
Craving more crunchy carrot side dish recipes? Check out these other healthy ideas:
- Air Fryer Roasted Parmesan Carrots >
- Orange Ginger Roasted Carrots >
- Crispy Carrot Fries >
- Roasted Spiralized Carrots >
- Roasted Rosemary Beets and Carrots >
- Honey Balsamic Glazed Carrots >
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Calories per Serving: 122
On Nutrisystem, Count As: 1 SmartCarb
- 1 onion, chopped
- 4 carrots, sliced
- 2 sweet potatoes, cut into chunks
- ½ cup dried apricots
- ½ cup dried prunes
- ¼ cup dried cranberries and/or raisins
- 1 orange, juiced
- 1 Tbsp. honey
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Place all ingredients in a large pot. Fill with water to cover half of the contents.
- Set to medium-high heat to reach a boil.
- Adjust temperature to medium. Top with lid and let it cook until soft.
- Drain some of the liquid and cook for another 30 minutes OR transfer to a baking dish and bake in the oven for 1 hour at 325°F.