I had meant for another post to go live today, so that’s why this was previously incomplete. If you’re just reading this now and didn’t see this post go up earlier today… nevermind.
Now, I’m giving it a spiralized facelift. The sweetness of the orange juice, honey and tanginess of the lemon juice make for a fantastic flavor that coats the carrots and sweet potato noodles. The prunes and apricots give this dish another sweet element and a fun texture.
There’s nothing like being in relaxing North Carolina – it might as well be a different world from the North! Anyway, I hope you give this tzimmes a try for your Rosh Hashanah gathering. Thanks for your patience with today’s technical difficulties!
What are your favorite Rosh Hashanah dishes?
Nutritional Information & Recipe
Spiralized Tzimmes for Rosh Hashanah
- 3 large carrots peeled and cubed
- 2 large sweet potatoes peeled, Blade C
- 1/2 cup bite-sized dried pitted prunes roughly chopped
- 1/2 cup dried apricots roughly chopped
- salt to taste
- For the sauce:
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- zest from 1 orange
- Preheat the oven to 350 degrees.
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the carrots and cook for 3 minutes or until more easily pierced with a fork, but still firm. Drain, pat dry and set aside.
- While the carrots are cooking, place a large skillet over medium heat and add in the olive oil. Once oil is heated, toss in the sweet potato noodles and season with salt and pepper. Cover and cook for 5-7 minutes or until almost fully cooked.
- In a small bowl, whisk together the ingredients for the sauce.
- In a large bowl, add in the sweet potato noodles, carrots, prunes, apricots and pour over sauce. Toss to combine thoroughly and place in an 11 x 7 baking dish. Season lightly with salt.
- Cover with foil, bake for 20 minutes, basting with pan juices after 15 minutes. Remove the dish from the oven and serve immediately.