Holidays & Occasions Passover Tzimmes Be the first to rate & review! My mom's savory stew of sweet fruits and root vegetables is the side dish every Passover Seder needs. By Jill Schildhouse Jill Schildhouse Award-winning writer Jill Schildhouse has eaten her way through 36 countries, and regularly contributes to Fodor's, TripSavvy, Travel + Leisure, Brides, Clean Eating, Taste of Home, Reader's Digest and more. Southern Living's editorial guidelines Published on March 15, 2023 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 40 mins Total Time: 1 hrs 15 mins Servings: 4 to 6 Jump to Nutrition Facts Jump to recipe As a little girl, I remember being fascinated by the word Tzimmes (pronounced tzim-mess). My parents only used Yiddish words on occasion, so it felt entirely mysterious to me. Little did I know it meant "a big fuss." And the thing is, tzimmes is a bit of a fuss to make (though far from the biggest). There’s some chopping, boiling, peeling, mixing, baking and general potchkying around in the kitchen involved in its preparation. This traditional Ashkenazi side dish is a casserole-stew hybrid that's simple and hearty. The root veggies are cozy and filling, and the sweet additions help balance out the flavors of the rest of the Passover meal. According to my mom, tzimmes was brought over from the shtetls in Russia, where our ancestors used whatever vegetables they had on hand (some recipes even include beef). My mother's mother and grandmother made it every Passover, but also for Rosh Hashanah. Sure, the recipe has morphed a bit over the years, making use of such modern conveniences as canned pineapple, but the consistency of this now-standard family recipe is quite comforting each year at our Seder gathering. Apricot Chicken Ingredients Cooking spray 4 medium sweet potatoes 4-6 carrots, peeled 2 Tbsp. brown sugar 2 Tbsp. butter, melted 1 Tbsp. Kosher for Passover vanilla extract 1/4 cup Kosher for Passover honey Dash of salt 1 (15.25 oz.) can chunk pineapple, drained 1/2 cup raisins or pitted chopped prunes Directions Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with cooking spray. Boil sweet potatoes and carrots until soft, then drain. Cool, peel, and cut potatoes into 1-inch chunks, and cut carrots into 2-inch chunks. Combine brown sugar, melted butter, vanilla, honey, and salt in a small bowl and stir until gooey. In a large bowl, combine boiled sweet potatoes, cooked carrots, pineapple, and raisins or prunes; pour gooey mixture on top and fold ingredients together. Pour into prepared pan. Bake uncovered for about 30 minutes, or until heated through. Caitlin Bensel; Food Stylist: Torie Cox Rate it Print Nutrition Facts (per serving) 230 Calories 4g Fat 48g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 to 6 Calories 230 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 12% Cholesterol 10mg 3% Sodium 118mg 5% Total Carbohydrate 48g 17% Dietary Fiber 5g 17% Total Sugars 31g Protein 2g Vitamin C 24mg 119% Calcium 59mg 5% Iron 1mg 6% Potassium 615mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.