Name: Tzimmes With Dates, Pomegranate, and Mint
Total time: 40 min
Yield: 4 servings
Ingredients: 1¾ pounds (10 medium) carrots, peeled and cut into 1-inch pieces on a bias; 6 medium-sized dates, pitted and roughly chopped (¼ cup chopped); One 1-inch piece ginger, peeled and minced; 2 tablespoons coconut oil, melted; ½ teaspoon ground cumin; ½ teaspoon ground cardamom; 2 tablespoons chopped fresh mint; 1 tablespoon honey; 1 tablespoon pomegranate molasses (preferably Al wadi); 1 tablespoon freshly squeezed orange juice; Kosher salt and freshly ground black pepper, to taste

Ingredients

4 servings

1¾ pounds (10 medium) carrots, peeled and cut into 1-inch pieces on a bias
6 medium-sized dates, pitted and roughly chopped (¼ cup chopped)
One 1-inch piece ginger, peeled and minced
2 tablespoons coconut oil, melted
½ teaspoon ground cumin
½ teaspoon ground cardamom
2 tablespoons chopped fresh mint
1 tablespoon honey
1 tablespoon pomegranate molasses (preferably Al wadi)
1 tablespoon freshly squeezed orange juice
Kosher salt and freshly ground black pepper, to taste

SidesKosher for PassoverGluten FreeVegetarianVeganPareveRosh Hashanah

Preparation

Step 1

Preheat the oven to 400 degrees and line a rimmed baking sheet with foil.

Step 2

Add the carrots, chopped dates and ginger to a medium bowl. Pour the coconut oil over the carrot mixture and toss to evenly coat. Sprinkle the cumin, cardamom, salt and pepper over the mix and toss to incorporate.

Step 3

Evenly spread the carrot mixture on the prepared baking sheet. Roast, tossing the mixture halfway through, until golden brown and tender, 25 to 30 minutes.

Step 4

Remove the carrots from the oven and transfer to a bowl. Add the remaining ingredients to the roasted carrots and toss to coat. Check for seasoning, then transfer to a platter and serve immediately.

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

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Step 4

Meet the Family

Meet the Family

Sonya Sanford's Modern L.A. - Inspired Tzimmes