Saucepan@saucepan · Shared this recipeFollowJewish · sideModern Roasted TzimmesA modern roasted take on the traditional Jewish tzimmes, featuring caramelized carrots and parsnips with a tahini drizzle and sweet date syrup.total1 hr 15 minprep20 mincook55 minservings6Original recipe on danastable.comKeep this recipeAdd a copy of Modern Roasted Tzimmes to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 lb rainbow carrots, peeled and cut into 3” spears1 lb parsnip, about 4 large, peeled and cut into 3” spears1 red onion, peeled and cut into medium semi circles0.25 cup orange juice, juice of about 1 fresh orange2 tbsp extra virgin olive oil3 tbsp date syrup or honey, divided1 tbsp Baharat seasoning2 tsp Diamond Crystal kosher salt8 pitted dates, sliced in quarterspomegranate seeds, optional garnishfresh mint, torn into pieces, optional garnish0.25 cup tahini, stirred1 tbsp lemon juice, juice of about ½ lemon0.5 tsp garlic powder0.5 tsp Diamond Crystal kosher salt0.25 tsp ground black pepper3 tbsp waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 400°F, and line a large baking sheet with parchment paper.2Step 2: Place the chopped carrots, parsnips, and onion on the baking sheet. Pour orange juice, olive oil, and 2 tablespoons date syrup (or honey) over the vegetables. Then sprinkle with Baharat seasoning and salt over the vegetable mixture. Toss to evenly distribute the ingredients. Then spread the vegetables out into a single, flat layer.3Step 3: Cover the pan with aluminum foil, and roast in the oven for 30 minutes; then uncover and roast for about another 25 minutes. Vegetables are ready when they are flecked with golden brown and are soft when pierced with a fork. If vegetables get browned before they are fully soft, cover again until tender.4Step 4: While the vegetables are roasting, make the tahini drizzle. Whisk together the tahini, lemon juice, salt, pepper, garlic powder, and water in a medium bowl until smooth. Add more water if needed to thin out the mixture.5Step 5: When the tzimmes comes out of the oven, taste for sweetness, and if desired, drizzle an additional 1 tablespoon date syrup (or honey), and toss to coat.6Step 6: When ready to serve, drizzle the tzimmes with the tahini drizzle, and decorate with sliced dates, pomegranate seeds (optional), and fresh mint (optional).getsaucepan.com/r/14d8a86f-2132-4ba9-ab2a-c75a9abe85c8 · Original: https://danastable.com/modern-roasted-tzimmes/
