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Roasted Carrot, Sweet Potato and Fig Tzimmes

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  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 35-40 Minutes
  • Total Time: 60 Minutes
  • Yield: 4 - 8 Servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Jewish


This modern version of carrot tzimmes is roasted, simple to make and totally delish!


Units Scale

8 dried figs or 3/4 c golden raisins
1/4 c orange juice
3/4 lb carrots, peeled and cut into 1″ sticks
3/4 lb sweet potatoes peeled and cut into 1″ sticks
1/2 lb parsnips, peeled and cut into 1″ sticks
3 garlic cloves, sliced thin
1 onion, sliced in thin wedges
3 T olive oil or schmaltz or a combination of both
1 T molasses
1 T balsamic vinegar
3 bay leaves, split in half
Salt and Pepper


Combine figs with orange juice and let soak for 20 minutes to 1 hour. Drain and reserve the juice.

Preheat oven to 425. Line a large baking sheet with parchment.

In a large bowl, combine the figs or raisins, carrots, sweet potatoes and parsnips, garlic and onion.

Add the olive oil or schmaltz, vinegar and molasses, bay leaves and salt and pepper to taste. Make sure mixture is coated well and spread out on the baking sheet. Try not to crowd or the vegiges may steam and not roast. (You want this to roast so the veggies get caramelized and not stewed!)

After about 30-40 minutes when the veggies are cooked, sprinkle with the reserved orange juice and toss again. Taste for seasoning and serve warm or at room temperature.


You can change out the seasonings. Feel free to add za’atar, orange zest, baharat, cinnamon or whatever else you like!