Root vegetable tzimmes

This is a variation on the traditional Jewish recipe, which is usually a six-hour dish made with brisket, carrots, potatoes, sweet potatoes and prunes.

45 minutes  
(more than 1 hour including brisket)

Serves 4                                                                                                    


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  • Glug canola oil 
  • 8 small red-skin and orange sweet potatoes, halved 
  • 1 bag (1kg) carrots, peeled and cut into chunks 
  • 4 red onions, peeled and quartered 
  • 3 cloves garlic, sliced 
  • Salt and milled pepper 
  • 1 cup (250ml) orange juice 
  • ½ cup (125ml) brown sugar 
  • 4 cinnamon sticks 
  • 2 star anise 
  • Handful fresh thyme 
  • 1 cup (250ml) sultanas or dried apricot 
  • Handful fresh medjool dates, pitted 
  • 1 Tbsp (15ml) butter 


For serving: 

  • Pulled brisket (click here for recipe) or roast of choice 
  • 4-5 radishes, sliced 
  • 3 spring onions, sliced 
  • Fresh basil 



  1. Heat oil in a large pan and fry sweet potato, carrot and onion in batches for 3-4 minutes until golden. 
  2. Place fried vegetables and garlic in a deep roasting dish and season well. 
  3. Combine orange juice and brown sugar and pour over vegetables. 
  4. Add spices, thyme, sultanas or apricots and dates. 
  5. Cover with foil and roast at 180°C for 20 minutes. 
  6. Remove foil and roast for 10 minutes or until veg are tender. 
  7. Spoon vegetables out of dish and set aside. 
  8. Pour roasting juices into a saucepan and reduce over low heat until slightly sticky, 8-10 minutes. 
  9. Whisk in butter and season. 
  10. Arrange vegetables on a platter and drizzle with sauce. 
  11. Serve as a side with pulled brisket or a roast, garnished with radish, spring onion and basil. 


Browse more Easter recipes here.


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