Carrot Tzimmes
Serves: Serves four to six as a side dish
 
Ingredients
  • 4 bunches of carrots with tops on, trimmed, peeled and cut into round pieces
  • 3 TB butter, olive oil or a combination of the two
  • 3 TB honey
  • ½ cup orange juice
  • 1 tsp cinnamon
  • ½ cup raisins
  • Salt and pepper
Instructions
  1. Heat the butter or oil in a large shallow saute pan over medium heat. (Butter will give the richest taste, but if you observe Jewish dietary laws, or have a child allergic to dairy, olive oil works fine.)
  2. Toss the carrot “coins” in the fat to coat them.
  3. Add honey, cinnamon, orange juice and stir to combine.
  4. Turn the heat down to a simmer, cover the saute pan and cook until the carrots are tender, about 5 minutes.
  5. Remove cover and add raisins.
  6. Turn the heat up to medium and reduce the sauce until it is a syrupy glaze about 3-5 more minutes. Season well with salt and pepper. Serve immediately.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/09/15/carrot-tzimmes-rosh-hashanah/