#Tzimmes: Join Me in Feeding the Needy

Miri Rotkovitz Masbia Tzimmes GiftHi, this is Miri Rotkovitz from kosherfood.about.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 40 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts! For $1,000 you can help Masbia provide holiday meals for their clients, and here is what I will do for you if you make a $1,000 commitment for the New Year: not only will you receive a book of recipes, but I send you a copy of my cookbook.



Roasted Simanim Tzimmes with Tahini Honey Drizzle

I was sure I only liked carrots raw – until I tasted them roasted, that is. So when I set out to create a tzimmes recipe for Masbia, I knew I’d be roasting instead of simmering.  Incorporating as many Rosh Hashana simanim as possible into the recipe proved a fun experiment with delicious results. And the leeks, garlic, and tahini-honey drizzle add wonderful savory notes to balance the sweetness of the dish.


  • 1 bunch carrots, peeled, halved lengthwise if large, and cut into ½” rounds or semicircles
  • 1 (1½ pound) butternut squash, peeled, seeded, and cut into ½” cubesMiri_Rotkovitz_Roasted_Simanim_Tzimmes_with_Tahini_Honey_Drizzle.JPG
  • 2 to 3 (about ¾ pound) beets, peeled, trimmed, and cut into ½” cubes
  • 1 small head garlic, cloves separated and peeled, halved lengthwise if large
  • ¼ cup extra virgin olive oil, divided
  • ¼ cup orange juice
  • 1 leek, trimmed, quartered lengthwise, and cut into ¼-inch slices (white and light green part only)
  • 8 Medjool dates, pitted and quartered lengthwise
  • Pinch sea or kosher salt (optional)
  • ¼ cup tahini
  • ¼ cup honey
  • 2 tablespoons pomegranate arils (optional)


Preheat the oven to 400° F.  Arrange the carrots, squash, and beets side-by-side in a single layer on a large rimmed baking sheet. Sprinkle with the garlic cloves.  Drizzle evenly with the orange juice and 2 tablespoons of olive oil. Place in the preheated oven and roast for 20 minutes.

Pull the pan from the oven. Add the leeks and dates, drizzle with the rest of the olive oil, and season with a pinch of salt (if using). Toss to combine. Raise the heat to 425° F and return the pan to the oven. Roast for 20 minutes.

In a small bowl, mix together the tahini and honey until well combined. The mixture will be thick. Pull the veggies from the oven. Add 1 tablespoon of the tahini-honey mixture to the vegetables, and stir gently to coat. Return the tzimmes to the oven, and roast for 10 to 15 minutes more, or until the vegetables are tender and slightly caramelized in spots.

Transfer the tzimmes to a serving platter. Drizzle with more of the tahini-honey (warm it slightly for easier drizzling, if desired).

Sprinkle with pomegranate arils, if desired. Serve warm.


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