Spiralized Tzimmes for Rosh Hashanah

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Spiralized Tzimmes for Rosh Hashanah
Well, looks like we’re experiencing some technical difficulties today! This post wasn’t supposed to be up today, but I woke up here in Asheville, NC (I’m here for a wedding) and it was already posted.

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.

Spiralized Tzimmes for Rosh Hashanah
In an effort to get straight to the recipe, let’s get to it – this Rosh Hashanah dish for “tzimmes” is a traditional side dish served at Rosh Hashanah gatherings.

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.

Spiralized Tzimmes for Rosh Hashanah
My college roommate, Elisabeth, got married last night at the Biltmore Estate, up on this gorgeous hilltop overlooking the actual estate.

It was a wonderful evening and it was great to walk around Asheville while we were here.

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

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4


  • 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.

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Monika says:
Are the sweet potato noodles also added to the baking dish? (Maybe it is just too early in the morning for me....)
B Ansel says:
Looks like this was posted before you finished it Ali. Sounds good though :)
lisa says:
Yay Ali! This hits all the notes!
Ari says:
Sweet Kugel is my fave Rosh hashanah dish-think you can make a spiralized version of that?!
Sue says:
Love the idea of spiralized Tzimmes. This is definitely on my Rosh Hashanah menu - Thanks
Risa says:
Who'd have thought that Tzimmes could be fun? This is definitely on the menu this year! Thanks!
Jessica says:
I want to try this recipe too! Might be a dumb question, but how did you get the sweet potatoes to spiral like that, or look like noodles?
With a spiralizer! Go to my How To Spiralize page for more information.
Karen says:
If I riced these noodles, do you think that would work? Would the rice need pre cooking?? Love the flavors me in this!

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