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Shared by Sonya Sanford

Tzimmes With Dates, Pomegranate, and Mint

Yield: 4 servingsTime: 40m

Tzimmes With Dates, Pomegranate, and Mint

Yield: 4 servingsTime: 40m

Family Journey

UkraineSeattle, Washington
Los Angeles, California

This recipe was shared by Sonya Sanford. Read more about her family in "Sonya Sanford's Modern L.A. - Inspired Tzimmes." 


  • 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
SidesRosh HashanahKosher for PassoverGluten FreeVegetarianVeganPareve


  • 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.