The Sweet-Savory Dish I Make Every Year for Rosh Hashanah

Instructions

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1. 1 In a 4 to 5-quart braiser, Dutch oven, or other heavy-bottomed pot, heat the olive oil or schmaltz over medium-high heat. Add the carrots and cook for about 2 minutes, stirring occasionally, until they take on a little bit of golden color. Add the sweet potatoes and stir to coat with the oil.
2. 2 Add the orange juice, water, honey, and salt. Stir until everything is evenly combined. Sprinkle the prunes evenly around the carrots and sweet potatoes, using your cooking spoon to poke them down into the cooking liquid, then nestle the cinnamon stick in the cooking liquid as well. By this point, the mixture should be simmering.
3. 3 Cover the pot, turn the heat down to medium-low, and let the tzimmes cook for about 12 minutes, or until the sweet potatoes are nearly fork tender. Uncover the pot and give everything a gentle stir. Let the tzimmes simmer, uncovered, for another 30 minutes or so, stirring occasionally, until the cooking liquid has reduced to a syrupy consistency and the sweet potatoes are cooked through.
4. 4 Taste for seasoning, adding a little more salt if needed. Top with orange zest if you like, then serve warm. Let the tzimmes cool to room temperature, then refrigerate in a tight-lidded container for up to 5 days. Reheat a serving in the microwave for about 2 minutes, stirring halfway through. You can also warm it up on the stovetop or in the oven at low heat if you like, adding a splash of water if needed. Love the recipe? Leave us stars and a comment below!