Shared by Sonya Sanford
Shared by Sonya Sanford
Tzimmes With Dates, Pomegranate, and Mint
Yield: 4 servingsTime: 40 min
Tzimmes With Dates, Pomegranate, and Mint
Yield: 4 servingsTime: 40 minFamily Journey
UkraineSeattle, Washington
Los Angeles, California
In some Ashkenazi homes, it's customary to serve tzimmes at nearly every holiday and Friday night dinner. This recipe from Sonya Sanford offers a modern spin on the classic.
Read more about her family in "Sonya Sanford's Modern L.A. - Inspired Tzimmes."
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
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.
