Tzimmes {Candied Carrots}

Candied Carrots Tzimmes
Candied Carrots Tzimmes

When I think of RoshHashana and Sukkot these Sweet Candied Carrots are the first thing that come to mind.

My mother loved serving this sweet dish and I loved eating it. Scooped over creamy mashed potatoes or with a slice of crispy edged potato kugel, each bite was deliciously sweet and tasted like candy.

I’m missing my mother a lot right now. The holidays are a painful reminder that she is not here.

I’m flying to NY this week, but she won’t be there to greet me with her freshly baked challah and big hugs. I’ll be the one cooking instead and while I stand in her kitchen, prepping the recipes that she used to joyfully cook I’ll be holding onto each memory that comes with them. 💔


1 teaspoon cooking oil
4 to 6 carrots, thinly sliced into rounds
3 tablespoons honey
4 tablespoons sugar
1/4 cup orange juice
Dash of salt

Cook carrots in oil for 15 minutes. Add honey, sugar, orange juice and salt to pot. Combine well and and cook over low flame for an hour, stirring every so often so it doesn’t stick to pot. Optional, add 2 slices pineapple (or 1/4 cup pineapple chunks) and cook for an additional 10 minutes.


Candied Carrots Tzimmes
Candied Carrots Tzimmes


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