Tsimis
Ingredients
- 2 pounds Carrots, peeled and cut into 1/4 inch coins ⓘ
- 2 Tbsp Canola Oil ⓘ
- 1 tsp Diamond Crystal Kosher Salt, plus more to taste
- 1/4 tsp Freshly Ground Black Pepper, plus more to taste ⓘ
- 1 cup Honey
- 2 Lemons, juice of ⓘ
- 3 sprigs Thyme ⓘ
- 1 cup Prunes, quartered pitted ⓘ
- 1/2 cup Golden Raisins
- 1/2 tsp Ground Ginger ⓘ
- 1/4 tsp Ground Cinnamon ⓘ
Instructions
- 1. Preheat the oven to 350 ° F.
- 2. In a roasting pan, toss the carrots with the oil, salt, and pepper.
- 3. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
- 4. Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet.
- 4. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme.
- 5. Remove the pan from the heat.
- 6. When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
- 7. Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes.
- 8. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.
Nutrition & Diet Analysis (per serving)
591
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).