Ingredients
Method
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
- Add the carrot pieces to the pot and stir to combine with the onions. Cook for 3-4 minutes, stirring frequently, to lightly caramelize the carrots.
- Pour in the vegetable broth, honey, cinnamon, ginger, salt, and pepper. Stir well to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally, until the carrots are very tender when pierced with a fork.
- Remove the lid and increase heat to medium-low. Continue cooking for 10-15 minutes, stirring frequently, until most of the liquid has evaporated and the remaining liquid forms a glossy glaze that coats the carrots.
- Taste and adjust seasoning with additional salt, pepper, or honey as needed. The tzimmes should be sweet but balanced.
- Transfer to a serving dish and garnish with chopped fresh parsley. Serve warm as a side dish.
Notes
This tzimmes can be made up to 2 days ahead and reheated gently on the stove or in a 300°F oven. For a richer version, add 1/2 cup pitted prunes or dried apricots during the last 15 minutes of cooking. The dish keeps well in the refrigerator for up to 4 days and actually improves in flavor as it sits. To reheat, add a splash of broth or water if needed to prevent sticking.