Modern Tzimmes

A roasted root vegetable recipe worth making a big fuss over.

Tzimmes is a colorful side dish traditionally served during the Jewish holidays of Passover and Rosh Hashanah. In Yiddish, tzimmes means “to make a fuss.” And while the Tzimmes roasted root vegetable recipe for this beautiful dish does require a bit of a fuss, with all of the peeling and chopping that takes place, it is quite simple to prepare. The result of this Modern Tzimmes, roasted vegetable dish is both savory and sweet, and pairs well with just about any protein selection.

Modern Tzimmes Roasted Root Vegetable Recipe 


For roasted vegetables

3-4 purple and orange carrots, peeled and cut in half lengthwise
4-5 small parsnips, cut in half lengthwise
1 small bunch Easter egg radishes, tops removed and cut in half
3 small sweet potatoes, cut in half lengthwise
1 small white onion, peeled and cut into 2-inch chunks
1 tbsp olive oil
2 tbsp vegan butter
Salt to taste

For dried fruit sauce

14 dried apricots
8 medjool dates, pitted and cut in half
6 pieces of crystallized ginger, cut in half
¼ cup light brown sugar
¼ cup honey
1 cup orange juice
Zest of 1 orange
2 pieces mace
Pinch of cinnamon
Pinch of salt
Chopped parsley for garnish


For roasted vegetables

1. Preheat the oven to 400 degrees.

2. Place all the root vegetables in a large bowl and toss with the olive oil.

3. Line a baking sheet with foil and place the vegetables cut side down .

4. Roast for 20 minutes, then carefully flip the vegetables.

5. Add 1 tablespoon of butter, and roast for another 10 minutes.

6. Turn the vegetables one last time, adding the last tablespoon of vegan butter and cook for another 10 minutes or until the veggies are done.

For dried fruit sauce

1. Place all the ingredients for the sauce together in a small saucepan and simmer on low heat until the dried fruit softens and the flavors combine. Simmer just long enough for the sauce to thicken slightly.

2. To plate, place the roasted veggies on a platter, spoon the dried fruit sauce on top, and sprinkle the chopped parsley to garnish.

Recipe by Veda Sankaran / Styling by Veda Sankaran and Anna Franklin / Photography by Dave Bryce 

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