#Tzimmes: Join Me in Feeding the Needy

Ronnie Fein Masbia Tzimmes GiftHi, I’m Ronnie Fein from ronniefein.com. I’m here to wish everyone a very happy, healthy, and prosperous New Year 5777. You know, I’m feeling very lucky because I am able to spend the holidays with my family. We feast. We are able to eat three meals a day but not everyone is that lucky and that’s why Masbia Soup Kitchen is something that you should consider in your life. Masbia feeds the hungry men, women, and children who would otherwise not be able to eat were it not for them. They make over 2.2 million meals a year and I’m here today to ask you to support them by donating in any way that you can. If you do, for any donation, you’ll get Masbia’s famous Tzimmes cookbook with 50 recipes for tzimmes right in time for the holidays, including a roasted carrot tzimmes from me. Thank you.





Roasted Tzimmes


  • 1 pound medium carrotsRonnie_Fein_Roasted_Tzimmes_2.jpg
  • ¼ cup vegetable oil
  • ¼ cup honey (or date honey)
  • 3 scallions, chopped
  • 1 tablespoon grated fresh orange peel
  • 1 teaspoon finely chopped fresh ginger
  • salt and freshly ground black pepper to taste
  • 1 cup golden raisins
  • ½ cup chopped dates
  • 2 tablespoons chopped fresh mint


Preheat the oven to 400° F. Line a baking sheet with parchment paper. Peel the carrots, trim the ends and slice the carrots into ¼ ” inch rounds. Place the carrots on the prepared baking sheet. Heat the vegetable oil and honey together over low heat, briefly, until the thick honey has softened a bit and is easy to combine with the vegetable oil (about one minute). Pour the honey mixture over the carrots. Sprinkle the scallions, orange peel and ginger on top and toss the ingredients to coat the carrots completely. Sprinkle with salt and black pepper to taste. Roast for 10 minutes. Add the raisins and dates to the pan, toss the ingredients and roast for another 10-12 minutes, tossing once or twice, or until the carrots are tender and lightly crispy. Spoon the mixture into a serving bowl and sprinkle with mint.

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