Honey-Glazed Tzimmes Recipe for Rosh Hashanah — The Sweet Side Dish Every Table Needs
By Management Team
No Rosh Hashanah table feels complete without a pot of tzimmes, its carrots and dried fruit glistening under a honey glaze. Sweet, warmly spiced, and gently caramelized, this rosh hashanah tzimmes recipe turns humble roots into the dish everyone reaches for twice. Our family has packed raw, unfiltered honey in Omega, Georgia since 1960, and real honey is what gives tzimmes its glow. Best of all, most of the work happens in the oven, leaving your hands free for the rest of the meal.
Below you will find the meaning behind the dish, a classic recipe you can lean on, and the honey that makes the glaze sing. Bright with orange and warm with cinnamon, tzimmes carries a wish for a sweet and abundant year.
What is tzimmes?
Tzimmes is a traditional Jewish side dish of carrots, often joined by sweet potatoes and dried fruit, simmered slow with honey and warm spices. Served most famously at Rosh Hashanah, it lands somewhere between a stew and a glazed side, sweet enough to border on dessert. Cooks have made versions of it for generations, each family guarding its own twist.
Honey sits at the center of the dish. A good honey glazed tzimmes leans on real honey for its shine and depth, coating every carrot coin and softened prune. Orange juice, cinnamon, and a pinch of salt round out a flavor that tastes like the holiday itself.
Why tzimmes is a Rosh Hashanah tradition
Tzimmes earns its place at Rosh Hashanah through both sweetness and symbol. A honeyed flavor echoes the wish for a sweet new year, the same hope carried by apples dipped in honey. Carrots take a starring role for a reason that reaches back centuries.
Symbolism hides in every slice. Carrots cut into rounds resemble golden coins, a quiet wish for prosperity in the year ahead. In Yiddish, the word for carrots even sounds like the word for increase, turning a simple vegetable into a blessing for growth and good fortune. Sharing a spoonful of something so sweet is a way of speaking that wish out loud at the table.
Why honey makes the best tzimmes glaze
Honey is what separates a memorable tzimmes from a merely sweet one. Raw, unfiltered honey brings a floral depth and a glossy finish that refined sugar cannot match, clinging to the carrots as they caramelize. A glaze built on real honey tastes layered and bright rather than flatly sweet.
Georgia honey brings its own character to the pot. Our raw honey carries the flavor of the flowers our bees actually worked, from mild wildflower to deep, dark varieties. Choosing a good jar is the easiest way to lift a honey glazed tzimmes from good to unforgettable. Since the glaze is the whole point of the dish, the honey you spoon in shows up in every single bite.
Rosh Hashanah tzimmes recipe
Our rosh hashanah tzimmes recipe serves about eight as a holiday side and comes together with mostly hands-off time in the oven. Prep the vegetables and fruit, build the glaze, and let the heat do the rest. Better still, make it a day ahead, since tzimmes only deepens overnight.
Ingredients
- 2 pounds carrots, peeled and cut into coins
- 1 large sweet potato, peeled and cubed
- 1 cup pitted prunes
- 1 cup dried apricots, halved
- 1/2 cup raisins (optional)
- 1/2 cup raw honey, preferably wildflower or clover
- 1 cup orange juice
- 2 tablespoons oil or butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Zest of 1 orange (optional)
Instructions
- Heat your oven to 350 degrees and lightly grease a large baking dish or Dutch oven.
- Add the carrots, sweet potato, prunes, apricots, and raisins to the dish and toss to combine.
- Whisk the honey, orange juice, oil, cinnamon, salt, and orange zest in a bowl until smooth.
- Pour the glaze evenly over the vegetables and fruit, then add a splash of water if the dish looks dry.
- Cover tightly with a lid or foil and bake for 45 minutes, until the carrots turn fork-tender.
- Uncover, stir gently, and bake another 15 to 20 minutes so the glaze thickens and the edges caramelize.
- Let the tzimmes rest for a few minutes, then serve it warm, spooning the glaze from the bottom over the top.
Prefer the stovetop? Simmer everything covered over low heat for 35 to 40 minutes, then uncover and cook until the liquid reduces to a glossy glaze.
What goes in a traditional tzimmes?
Carrots form the heart of nearly every tzimmes, sliced into coins that soak up the honey glaze. Sweet potatoes or butternut squash often join them for extra body and color, turning the dish hearty enough to anchor a plate. Dried fruit brings chew and concentrated sweetness, with prunes and apricots the most classic choices.
Room for personality runs through the recipe. Some cooks stir in raisins, orange segments, or a handful of chopped dates, while others add a cinnamon stick or a pinch of nutmeg. A meaty version simmers tender chunks of brisket right in the pot, though the vegetable side remains the holiday favorite. Whatever you add, keep the balance tilted toward carrots so the dish stays true to its roots.
Can you make tzimmes ahead of time?
Tzimmes is a make-ahead dream, since a day of rest lets its flavors settle and deepen. Cook it fully, cool it, and store it covered in the fridge for up to three days before the holiday. Reheat it gently in a covered dish at 325 degrees until warmed through, adding a splash of orange juice if it needs loosening.
Planning ahead frees your oven and your attention. A dish you can bake in advance is a gift during a busy holiday, leaving room for the main course and the company. Leftovers keep beautifully too, tasting even better on the second and third day. Storing it in a shallow dish helps it cool and reheat evenly, which keeps the glaze from separating.
What honey is best for tzimmes?
A mild, floral honey keeps tzimmes balanced, letting the carrots, fruit, and orange stay in front. Wildflower honey and clover honey both bring a clean sweetness and a lovely glaze without overpowering the dish. Either one suits the classic version beautifully.
Bolder cooks can reach for something deeper. Buckwheat honey lends a rich, almost molasses-like note for a darker, more robust glaze. Not sure which to choose? A honey sampler lets you taste a few varieties and pick your family's favorite. Keep a jar of each on hand, and you can match the glaze to the mood of the meal. A single varietal can shift the whole dish, so it pays to keep a favorite within reach. Curious how varietals differ? A quick look at the National Honey Board guide explains what to expect.
Can you freeze tzimmes?
Tzimmes freezes well, which makes it easy to prepare long before the holiday rush. Cool the dish completely, pack it into an airtight container, and freeze it for up to two months. Thaw it overnight in the fridge, then reheat it gently with a splash of orange juice to bring back the glaze.
Texture softens slightly after freezing, so it suits a make-ahead plan more than a showpiece platter. Carrots and sweet potatoes hold up better than delicate fruit, which turns very soft. A quick stir on reheating pulls everything back together into a glossy, spoonable side. Label the container with the date so you can cook it well ahead and forget about it until the holiday.
Tips and variations
A few small moves keep tzimmes glossy and tender rather than mushy. Cut your carrots and sweet potatoes to a similar size so they cook evenly, and resist over-stirring once they soften. Pull the dish when the vegetables are tender but still hold their shape, since a minute too long turns coins to mush. A splash of water or juice at the start keeps everything from sticking before the glaze forms.
Flavor leaves plenty of room to play. Brighten the pot with extra orange zest, warm it with a cinnamon stick, or deepen it with a spoonful of a darker honey. Our guide on why cooking with honey elevates your dishes digs into more ways honey transforms a simple recipe.
Frequently asked questions
What does tzimmes mean?
Tzimmes is a traditional Jewish dish of carrots and dried fruit cooked slow with honey and spices. Tzimmes has also become a Yiddish expression for a big fuss, since the dish takes a little care to make. At the table, it stands for sweetness and a hope for a good year.
Why do you eat tzimmes on Rosh Hashanah?
Tzimmes appears at Rosh Hashanah because its honeyed sweetness carries the wish for a sweet new year. Carrots sliced into coins symbolize prosperity, and the Yiddish word for carrots echoes the word for increase. Serving tzimmes turns that hope into something you can taste.
What is in a traditional tzimmes?
Carrots anchor the dish, usually joined by sweet potatoes and dried fruit like prunes and apricots. Honey, orange juice, and cinnamon build the sweet, glossy glaze that ties it together. Some families add raisins, dates, or even brisket for a heartier version.
Can you make tzimmes ahead of time?
Tzimmes is actually better made a day ahead, since resting lets its flavors deepen. Cook it fully, refrigerate it covered, and reheat gently before serving. Adding a splash of orange juice while it warms keeps the glaze loose and glossy.
Is tzimmes served hot or cold?
Tzimmes is served warm, straight from the oven or gently reheated. Tzimmes glaze is at its glossiest and its carrots at their most tender when the dish is hot. Leftovers can be enjoyed at room temperature, though a quick warm-up brings back the shine.
Can you make tzimmes without meat?
Classic Rosh Hashanah tzimmes is a vegetable side with no meat at all. Using oil in place of butter keeps it pareve, so it fits alongside any holiday meal. A meaty version with brisket exists too, but the sweet vegetable dish is the tradition most tables know.
What honey is best for tzimmes?
A mild, floral honey like wildflower or clover keeps tzimmes bright and balanced. A darker honey such as buckwheat gives a deeper, more robust glaze for those who love it. Whichever you choose, a raw and flavorful jar makes the biggest difference.
What do you serve with tzimmes?
Tzimmes shines beside the traditional Rosh Hashanah mains, from brisket to roast chicken to baked fish. Sweetness from the dish balances savory, salty flavors on the plate. A crisp green salad or a piece of round challah rounds out the meal nicely.
How long does tzimmes last in the fridge?
Tzimmes keeps in the fridge for about four to five days in a covered container. Flavor actually improves for the first day or two as everything melds. Reheat only what you plan to eat, and add a little orange juice if the glaze has thickened.
Bring a sweeter year to the table
Great tzimmes starts with great honey, so give this holiday classic the real thing. Since 1960, three generations of our family have packed raw, unfiltered American honey, the kind that turns a simple side into a tradition. Make it a day ahead, spoon it warm onto every plate, and let its sweetness carry a wish for the year to come. Our rosh hashanah tzimmes recipe rewards a little planning, so cook it a day early and enjoy the holiday.
Ready to cook? Explore our raw honey collection of American varieties, or browse the honey for baking and cooking collection for the perfect jar. See our deals page for special offers and homepage for first time discounts and Free Shipping options. Hungry for more? Our guide to 22 creative ways to use raw honey goes well beyond the holiday table.
Raw honey should not be given to infants under one year of age.
