Barefoot Contessa Tzimmes Recipe

Sharon Brown

Every family has that one dish that brings everyone together. For many, Tzimmes is a treasured staple. It’s not just food; it's nostalgia on a plate.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish

Cuisine Jewish

Servings

Calories 442 kcal

Equipment

Oven
Large bowl

Ingredients

1 cup homemade chicken broth or high-quality store-bought
1 tablespoon pure maple syrup
1 teaspoon freshly grated orange zest
1/2 cup freshly squeezed juice from 2 large oranges
2 pounds butternut squash peeled and chopped into 1½-inch cubes
2 pounds sweet potatoes peeled and cubed into 1½-inch chunks
1 pound carrots scrubbed and cut into 2-inch pieces
3 cups finely diced yellow onions about 2 large
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper to taste
2 cups pitted prunes
Quality extra virgin olive oil
2 tablespoons diced unsalted butter for a kosher option, consider using margarine or vegetable broth

Instructions

Begin by preheating your oven to 350°F (175°C). A hot oven creates that crispy, caramelized edge we love while keeping the inside perfectly tender.
Next, peel and cube the butternut squash and sweet potatoes. Cut the carrots into larger pieces, about 2 inches in length, for a hearty bite. The onion, finely diced, will add a sweet base flavor.
In a large bowl, combine the orange juice, zest, maple syrup, and chicken broth. This mixture is the flavorful liquid that’ll transform our roots.
In a large baking dish, layer the butternut squash, sweet potatoes, carrots, and onions. Pour the orange juice mixture over the vegetables. Add the prunes, ginger, cinnamon, salt, and pepper. Give it a gentle toss to guarantee everything is evenly coated.
Drizzle some extra virgin olive oil over the top of the vegetables for richness. Then, dot the dish with small chunks of unsalted butter to enhance the flavor.
Cover the baking dish with aluminum foil and place it in the oven. Bake for about 90 minutes. Halfway through, stir to prevent any sticking and ensure even cooking.
Remove the foil for the last 30 minutes to allow for a delightful caramelization. The dish should become golden brown and fragrant.
When the vegetables are fork-tender, your Tzimmes is ready to serve. Garnish with fresh herbs, if desired, for a pop of color.

Notes

Prep Ahead: Chop your vegetables the night before. Store them in an airtight container in the fridge to save time.
Sweetness Level: Adjust the maple syrup to your liking. If you prefer less sweetness, add less.
Texture Matters: Cut the vegetables uniformly to ensure even cooking. This will help prevent mushiness.
Don’t Rush the Bake: Letting it bake long enough develops complex flavors. Patience is key here!
Fresh Herbs: Consider adding fresh herbs like thyme or rosemary during baking for a herby twist.

Nutrition

Calories: 442kcal

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