Soft, Sweet, Glazed Carrots for the Jewish New Year

Tzimmes is a traditional recipe for Jewish New Year – slow cooked, very sweet glazed carrots. The dish represents the wish for a sweet (honey) and prosperous (the carrot ‘coins’) new year. It is served as a side dish and sometimes is cooked with dumplings and prunes in it.

This is a beautiful and simple version!

My Aunty Myrna was the most wonderful cook, renowned for many delicious sweet and savoury dishes. One of her greatest joys was to cook for us, and ply us with copious amounts of her fabulous food. She passed away several years ago and I wish I had spent more time with her in the kitchen, learning her secrets.

This is one recipe that she shared with me, and would make for us each year on Rosh Hashanah. It has now become one of the Monday Morning Cooking Club favourites!


Aunty Myrna's Tzimmes
Votes: 1
Rating: 5
Rate this recipe!
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Start this recipe 1-2 days ahead. Don't worry, it's not complicated, it just needs time to sit.
20 serves
20 serves
Aunty Myrna's Tzimmes
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Start this recipe 1-2 days ahead. Don't worry, it's not complicated, it just needs time to sit.
20 serves
20 serves
Servings: serves
  1. Slice the carrots into 5 mm (1/4 inch) slices. Soak in water for a few hours or overnight if possible.
  2. Drain the carrots, place in a large saucepan and barely cover with water. Bring to the boil, and cook for 5 minutes.
  3. Add the sugar, honey, lemon juice, cinnamon, large pinch of salt and pepper and the butter. Cook, uncovered, for at least 1 - 2 hours (medium heat) until the carrots are glazed and soft, and the water is almost all gone. Once cool, refrigerate overnight or until cold.
  4. When ready to serve, preheat the oven to 200°C (400F). Put the carrots in an ovenproof dish, cover with foil and bake for 1 hour. Remove the foil for the last 15 minutes so they become glazed and golden.

Check out our complete Rosh Hashanah Menu Guide .

And you can buy the book right here.













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  1. Judy

    I love your recipes, but could I please complain about my pet peeve?
    Could you please give your measurements in weight as well as cups? BTW, as an aside, I noticed that there is a choice between metric and US Imperial, but the cup measurements don’t change.
    I know that (regardless of how inexpensive some scales are these days) some people refuse to get scales, but most of us that cook on a regular basis do have a pair. However, by all means do show cup measurements, but let the rest of us weigh things, please!
    Why put sticky honey into a cup, when I could put it directly into the saucepan? (yes, I do know about the oiling trick, but why dirty extra dishes?)
    That is one of the reasons i hate recipes that only come in cup measurements. US and Australian cups are NOT the same, so how does one know if the cup mentioned is metric or US Imperial?
    OK, I know that in the case of Tzimmes, measurements don’t need to be that exact, but in some recipes it does matter.
    BTW, 1 carrot per person? What size carrot? Wouldn’t it be simpler to give a weight measurement?

  2. Lisa Goldberg

    Hi Judy, thanks for your message, we couldn’t agree more! We have learnt a lot over the course of our three books and you will notice there is an improvement in measuring systems in each book. I have added weights above to this recipe to hopefully make it easier.
    We always prefer to weigh ingredients – particularly when baking and you’ll see the recipes in our latest book ‘It’s Always About the Food’ have volume and weight measurement for all baking recipes, and where it is important in all others.
    The difference between Imperial and Metric is really something we have thought about a lot during our recipe writing. Australian tablespoons are 20 ml, and USA use 15 ml. And many tablespoon measures sold in Australia are 15. But at the end of the day, we all decided that it is very rare that the 5 ml difference (or the 10 ml difference in an Imperial and Metric cup) makes a real difference.
    We will continue to give weight measurements in all recipes but sometimes oldies (and goodies!), like this one, slip through the cracks.
    Happy cooking,

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Yom Kippur, the Jewish Day of Atonement, is here and many in our Jewish community will be fasting from just before sunset this evening for 25 hours.⁠

Some of us (🙋‍♀️🙋🏼‍♀️🙋🏻‍♀️🙋🏻‍♀️)have spent the last week obsessing about what meal we will eat to start the fast (not too salty to avoid thirst, low GI to hopefully allay those inevitable hunger pangs, do we go traditional or not...)⁠
And then there is a completely new conversation about what to eat to break the fast (cinnamon buns or babke, a full meal of brisket and potatoes, a lighter option with pasta and fish and then the inevitable comment 'I could just have a cup of tea and a piece of cake and go to bed' (which of course no-one seems to ever do)⁠

So many debates going on! ⁠

We hope whatever you choose is exactly what you need to make it an easy fast, and on the other side is exactly what you need so you don't finish the meal holding your belly and moaning😜 (we've all been there).⁠

We wish everyone chag sameach, g’mar chatima Tova, and may you have an easy fast!⁠

Love to all,⁠
Lisa, Jaks, Merelyn and Natty ⁠

(These are Little Honey Cake from 'The Feast Goes On')

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