Orange juice, dates and a little honey give these carrots a sweet-savory glaze. Fresh parsley adds a bright finish.
Watch the carrots, then the glaze
Carrot thickness and pan width affect cooking time. Keep enough liquid in the pan for the carrots to soften, then let the sauce reduce gently so the sugars do not scorch.
Carrot & Date Tzimmes
Carrots and dates gently cooked in orange juice, honey and warm seasoning until tender and lightly glazed.
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
- Stir orange juice, water, honey, brown sugar and the pinches of cinnamon, kosher salt and pepper together.
- 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.
- 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.
Tried this recipe?
Let us know how it was!Adapted from Natasha Feldman’s Tzimmes at Delish.