Carrot & Date Tzimmes

Side Dishes

Carrot & Date Tzimmes

Orange juice, dates and a little honey give these carrots a sweet-savory glaze. Fresh parsley adds a bright finish.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 side servings

Bring it to the table

About this recipe.

Carrots and dates gently cooked in orange juice, honey and warm seasoning until tender and lightly glazed.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup Orange juice
  • 1/2 cup Water (plus more as needed)
  • 1 tbsp Honey
  • 1 tbsp Brown sugar
  • 1 pinch Cinnamon (ground)
  • 1 pinch Kosher Salt
  • 1 pinch Black pepper (freshly ground)
  • 1 tbsp Butter
  • 1 1/4 lb Carrots (peeled and cut crosswise into 1/2″ rounds)
  • 4 lg Dates (pitted and quartered)
  • 1 tbsp Parsley (freshly chopped)
  • 1 pinch Sea salt (flaky)

The cooking plan

How to make Carrot & Date Tzimmes.

  1. Stir orange juice, water, honey, brown sugar and the pinches of cinnamon, kosher salt and pepper together.
  2. Melt butter in a wide skillet over medium heat. Add carrots and dates, then pour in the juice mixture. Simmer, stirring occasionally, until carrots are tender. Add small splashes of water if the pan dries before they soften.
  3. When carrots are tender, let excess liquid reduce until it lightly coats them. Avoid scorching the sugars. Take off heat and finish with parsley and a little flaky salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Carrot & Date Tzimmes

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Carrots and dates gently cooked in orange juice, honey and warm seasoning until tender and lightly glazed.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 side servings
Course: Side Dish
Cuisine: Ashkenazi Jewish
Ingredients Instructions Notes

Ingredients
  

  •  
    ¾ cup Orange juice
  • ½ cup Water plus more as needed
  •  
    1 tbsp Honey
  •  
    1 tbsp Brown sugar
  •  
    1 pinch Cinnamon ground
  • 1 pinch Kosher Salt
  • 1 pinch Black pepper freshly ground
  • 1 tbsp Butter
  • 1 ¼ lb Carrots peeled and cut crosswise into 1/2" rounds
  •  
    4 lg Dates pitted and quartered
  • 1 tbsp Parsley freshly chopped
  • 1 pinch Sea salt flaky

Instructions
 

  1. Stir orange juice, water, honey, brown sugar and the pinches of cinnamon, kosher salt and pepper together.
  2. Melt butter in a wide skillet over medium heat. Add carrots and dates, then pour in the juice mixture. Simmer, stirring occasionally, until carrots are tender. Add small splashes of water if the pan dries before they soften.
  3. When carrots are tender, let excess liquid reduce until it lightly coats them. Avoid scorching the sugars. Take off heat and finish with parsley and a little flaky salt.

Notes

Adapted from Natasha Feldman’s Tzimmes at Delish. Imported “p” units mean a pinch. Cook until carrots are tender rather than relying on a short fixed time. This version contains butter and honey; no kosher, vegan or nutrition claims are made. Refrigerate promptly and use within 3 days; reheat thoroughly.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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