#Tzimmes: Join Me in Feeding the Needy

Hi, this is Naomi Nachman from theaussiegourmet.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 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!

Roasted Root Vegetables with Spiced Pecan Crunch

Serves: 6 / Simanim: Carrots
Prep Time: 10 minutes
Cook Time: 45 minutes

The sweet spiced nuts in this dish really add a lovely crunch to the roasted vegetables, making this dish unique and delicious.


  • 3 medium potatoes, peeled and cut into large bite-size pieces
  • 4 medium carrots, peeled and cut into large bite-size pieces
  • 3 small parsnips, peeled and cut into large bite-size pieces
  • ½ butternut squash, peeled and cut into large bite-size pieces
  • 1 head garlic, broken into individual cloves, peeled
  • ½ cup olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Spiced Pecans:

  • 1 cup pecans, chopped into small pieces
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • 1 teaspoon ground nutmeg


Preheat oven 400°F. Line baking sheet with parchment paper.

Place all vegetables on prepared baking sheet. Toss with olive oil, salt, and pepper.

Prepare the spiced pecans: In a small bowl, combine pecans and spices. Sprinkle over vegetables.

Cover with foil; bake for 45 minutes until fork tender, stirring every 15 minutes.

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

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