Tsimis

A sweet and savory Jewish dish featuring honey-glazed carrots, dried fruits, and warm spices. This traditional recipe combines tender roasted carrots with prunes, raisins, and sunflower seeds in a fragrant honey-lemon sauce.

8 servings

1 hr 15 min

Published October 4, 2025

Ingredients

•2 pounds carrots (about 6 large carrots), peeled and cut into 1/4-inch coins
•2 tablespoons canola oil
•1 teaspoon Diamond Crystal kosher salt, plus more to taste
•¼ teaspoon freshly ground black pepper, plus more to taste
•1 cup honey
•2 whole Juice of 2 lemons
•3 sprigs sprigs of thyme
•1 cup quartered pitted prunes
•½ cup golden raisins
•½ teaspoon ground ginger
•¼ teaspoon ground cinnamon
•¾ cup sunflower seeds, toasted
•¼ cup Chopped fresh flat-leaf parsley
•for garnish

Cooking Instructions

1.
Preheat the oven to 350°F.
5 min
2.
In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
45 min
3.
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. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
5 min
4.
When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
5 min
5.
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. 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.
15 min

Ingredients

•2 pounds carrots (about 6 large carrots), peeled and cut into 1/4-inch coins

•2 tablespoons canola oil

•1 teaspoon Diamond Crystal kosher salt, plus more to taste

•¼ teaspoon freshly ground black pepper, plus more to taste

•1 cup honey

•2 whole Juice of 2 lemons

•3 sprigs sprigs of thyme

•1 cup quartered pitted prunes

•½ cup golden raisins

•½ teaspoon ground ginger

•¼ teaspoon ground cinnamon

•¾ cup sunflower seeds, toasted

•¼ cup Chopped fresh flat-leaf parsley

•for garnish

Cooking Instructions

Preheat the oven to 350°F.

5 min

In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.

45 min

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. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.

5 min

When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.

5 min

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. 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.

15 min