How to make Gordon Ramsay carrots?

Cooking instructions Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

How do you cook Delia Smith carrots?

Place them in a steamer, sprinkle with a little salt and steam for about 7 minutes, or until tender when pierced with a skewer but still retaining some firmness and bite . Serve plain, or I like them tossed in butter mixed with some chopped fresh tarragon leaves.

What makes carrots taste better?

Or, to bring out their fresh, woody flavor, add some anise . If you're roasting your carrots, toss them in olive oil first. This will help keep the moisture in them. To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter.

How do you get the most flavor out of carrots?

Carrots are naturally sweet, cutting them doesn't affect the flavor. If you want them even sweeter, roasting is a good option. Toss them with some oil, and something sweet- maple syrup, orange juice or even a little honey .

Is it better to roast or boil carrots?

Roasted carrots have the best texture, and the flavor is amazing . Roasting draws out the natural sweetness and you get a nice caramelized flavor. They're so much better than boiled carrots! Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned.

Why do you have to parboil carrots before roasting?

Roasting Tips Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture . Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

Should you soak carrots before cooking?

You don't want to soak them , you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.

Should I boil carrots before blending?

Should I boil carrots before blending? Probably. It will make it far easier to blend . Just don't boil them for too long since you'll start to lose flavour.

Is it better to steam or bake carrots?

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water . (Steaming is also more environmentally friendly since it uses less water.)

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (2024)

Two Kooks » All Recipes » Side Dishes » Roasted Maple Carrots: An Unordinary Tzimmes Recipe

ByCheryl Avrich August 31, 2017August 15, 2022 Updated onAugust 15, 2022

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Roasted maple carrots – infused with rich flavors of balsamic, maple, orange and cinnamon – turns into a non-traditional carrot tzimmes recipe for Jewish holidays.

Different and maybe worth a try for your next holiday meal.

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (1)

What is Tzimmes? (pronounced tsi-miss)

Tzimmes is a Jewish sweetened vegetable and fruit concoction, typically made with root vegetables (carrots, sweet potatoes), honey and prunes or raisins. Sometimes pineapple, dried fruits, apricots, butternut squash, nuts or oranges are used as well.

The word tzimmes mean big fuss. It is often served as a sweet side dish alongside meat on Rosh Hashanah to help usher in a sweet year. And other Jewish holidays too.

Sweet carrots – in fact any sweet foods – are particularly traditional for the Jewish New Year.

This tzimmes recipe is different

There are countless recipes out there for tzimmes, most of them braised on the stove top for about an hour to create a something like a stew. Here’s a more traditional stove-top tzimmes by a well known Jewish cook.

I decided to try a different version with roasted maple carrots and a sweet full-bodied fruity orange-y, cinnamon-y, maple-balsamic glaze. I also wanted to show off the multi-colored carrots I had just bought at a farmer’s market 🙂

Tailor to your Taste

Here are a few variations and substitutions to try.

Glaze

Consider doubling the glaze/sauce if you want it to soak into the mashed potatoes or quinoa on your plate, for example.
Add a tablespoon of butter to the glaze after it’s thickened to make it even silkier and glossy.

Substitutes

Use dried prunes, cranberries or apricots instead of raisins.
Substitute toasted chopped walnuts or almonds for the pistachios.

Garnish

Squeeze on a splash or two of lemon juice or add a teaspoon of lemon zest before serving to add brightness and balance the sweetness.

How to make roasted maple carrots (a new version of tzimmes)

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (2)

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (3)

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (4)

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (5)

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (6)

Roasted Maple Carrots: An Unordinary Tzimmes Recipe (7)

Make Ahead

You can pre-roast the carrots and make the sauce ahead of time. Then finish the glazing and final roasting (last step) before serving; or
Make the entire dish, under-cooking the carrots a bit. Rewarm it in the oven at 350-375F/176-190C for 10 minutes or so. Add garnish.

Other carrot recipes you might like:

grilled carrots with balsamic glaze
roasted honey glazed carrots
red quinoa salad with roasted carrots

More Jewish holiday recipes and tips

50 Rosh Hashanah recipes
35 Passover recipes
how to keep food warm
hosting a dinner party

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4.50 from 68 votes

Roasted Glazed Carrot Tzimmes

A perfect side for Rosh Hashanah or any feast, Roasted Glazed Carrot Tzimmes fuses the delicious, rich flavours of balsamic, maple, orange & cinnamon.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: Jewish

Servings: 8

Author: Cheryl Avrich

Ingredients

▢ 2 pound whole carrots (I used fresh multi-colored from farmer’s market)
▢ 1 tablespoon olive oil
▢ 1/4 teaspoon each, kosher salt and black pepper
▢ GARNISH: chopped parsley, fresh thyme, chopped pistachios or other nuts

Glaze/sauce (I sometimes double glaze ingredients)

▢ 2 teaspoon orange zest
▢ 1/2 cup fresh orange juice (about 1 1/2 oranges)
▢ 1 tablespoon maple syrup
▢ 2 tablespoon good Balsamic vinegar
▢ 1/2 teaspoon cinnamon powder
▢ 1/2 teaspoon cornstarch
▢ 1/4 cup (41 grams) seedless golden raisins, optional or dark raisins

Instructions

Heat oven to 450F/232C
PREPARE CARROTS: If carrots are farm fresh, no need to peel them. Just give them a scrub. Otherwise, peel carrots with a vegetable peeler. Cut thicker carrots in half lengthwise so that all carrots are about the same thickness (to cook evenly).
ROAST CARROTS: Line a small roasting pan with foil and spray with oil. Place carrots in a single layer on pan. Drizzle oil and sprinkle with salt and pepper. Toss around to coat evenly then lay out carrots so they don't overlap. Roast 15-20 minutes – turning once with a spatula halfway through – until partially (not fully) soft and starting to caramelize.
MAKE MPALE GLAZE: While carrots are roasting, in a small sauce pan, stir all glaze/sauce ingredients together. Bring to boil, reduce to medium and cook for 5 minutes until somewhat thickened and reduced a bit.
GLAZE CARROTS AND FINISH ROASTING: Remove carrots from oven. Pour glaze/sauce carrots and mix to coat evenly. Return to oven and roast for 10-20 more minutes until carrots are tender, but not mushy. Note 1.
Transfer to platter or bowl. Garnish finished dish with chopped parsley and pistachios or other nuts. Drizzle on extra tablespoon of maple syrup if you like. Serve immediately.

Recipe Notes

Option for final step and serving:. Instead of finishing carrots on a sheet pan, transfer to a shallow oven proof baking dish and complete the final glazing step. Serve right in the baking dish. No need to transfer to a new serving dish.
Variations and Substitutions
- Glaze
  - Consider doubling the glaze/sauce if you want it to soak into the mashed potatoes or quinoa on your plate, for example.
  - Add a tablespoon of butter to the glaze after it’s thickened to make it even silkier, richer and glossy.
- Substitutes
  - Use dried prunes, cranberries or apricots instead of raisins.
  - Substitute toasted chopped walnuts or almonds for the pistachios.
- Garnish
  - Squeeze on a splash or two of lemon juice or add a teaspoon of lemon zest before serving to add brightness and balance the sweetness.
Make Ahead:
- You can pre-roast the carrots and make the sauce ahead of time. Then finish the glazing and final roasting (last step) before serving; or
- Make the entire dish, under-cooking the carrots a bit. Then rewarm it in the oven at 350-375F/176-190C for 10 minutes or so. Add garnish.

Nutrition value estimates do not include garnishes.

Nutrition

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