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Hi, this is Daniel Levy from Taam Elyon 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 close to 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!
Modern Tzimmis
Serves: 2 - 3 / Simanim: Carrots, Honey
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients:
- ⅓ cup pomegranate juice
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 9.5 ounce multi-color fancy carrots
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
- Pinch coarse pepper
- ⅛ teaspoon finely ground fresh ginger
- Scallions or chives, as needed
Preparation:
Preheat the oven to 425°F.
Combine the pomegranate juice, balsamic vinegar and 2 tablespoons honey in a small pot and simmer over medium heat, swirling occasionally, until reduced to a syrup, approximately 20-25 minutes. Note that it will not be very thick at this stage, it will thicken as it cools. Allow to cool to room temperature.
While the sauce is reducing, cut the carrots in half lengthwise. In a small bowl, toss them with the olive oil and 1 tablespoon honey. (Tip: measure the oil first, and the honey will slide right out of the measuring spoon.)
Lay them out on a sheet pan, flat side down, and put in the oven on the bottom shelf. After 10 minutes, flip them and then roast for another 10 minutes. Remove and immediately toss in a bowl with the salt, pepper, and ginger.
Serve with your favorite main, garnished with scallions or chives. (Pictured with Honey-Mustard marinated grilled steak.)