Ingredients

Equipment Needed

• •9x13 inch baking dish with lid or Dutch oven
• •Small saucepan
• •Vegetable peeler
• •Aluminum foil (if using baking dish without lid)

Instructions

1. 1

   Preheat and prepare

   Set your oven to 325°F. This low temperature is essential. You want the carrots to braise slowly, absorbing the honey and spices over hours rather than minutes. Rushing this dish defeats its purpose entirely. While the oven heats, peel your carrots and slice them into coins about half an inch thick. Uniformity matters here because you want everything to finish cooking at the same time.

   Choose carrots with good color throughout. Pale cores mean less flavor. Farmers market carrots or those with tops still attached tend to be sweeter.
2. 2

   Build the braising liquid

   In a small saucepan over medium heat, combine the honey, brown sugar, butter, cinnamon, ginger, nutmeg, salt, and pepper. Stir gently until the butter melts and everything dissolves into a fragrant syrup. This takes about three minutes. Your kitchen will begin to smell like the holidays. Add the orange zest and juice, then the water or stock. Bring just to a simmer, then remove from heat.

3. 3

   Arrange carrots and prunes

   Spread the carrot coins in an even layer in a 9x13 baking dish or Dutch oven. Scatter the prunes throughout, tucking them between the carrots so they're distributed evenly. Don't pile the carrots too deep. Two layers maximum. The braising liquid needs to reach everything.

   A Dutch oven with a tight-fitting lid produces the most tender results because it traps moisture. If using a baking dish, cover tightly with foil.
4. 4

   Pour and cover

   Pour the warm honey mixture evenly over the carrots and prunes. Tilt the dish gently to distribute the liquid. It won't cover everything completely, and that's correct. The carrots will release their own moisture as they cook, and the liquid will reduce into a glaze. Cover the dish tightly with a lid or aluminum foil, pressing the foil against the rim to seal.

5. 5

   Braise low and slow

   Place the covered dish in the oven and braise for 2 hours without opening the lid. Resist the urge to check. The carrots need this uninterrupted time in their humid environment to become truly tender. After 2 hours, remove the lid and continue cooking for another 45 minutes to 1 hour. The liquid will reduce and thicken into a glossy glaze. The carrots should be fork-tender but not falling apart.

   If the liquid reduces too quickly and threatens to burn, add a few tablespoons of water. If it hasn't reduced enough after the uncovered time, increase oven temperature to 350°F for the final 15 minutes.
6. 6

   Rest and finish

   Remove from the oven and let the tzimmes rest for 10 minutes. The sauce will thicken slightly as it cools. Taste and adjust seasoning. Sometimes a pinch more salt or a drizzle of honey brings everything into focus. Gently stir to coat all the carrots with the glaze.

7. 7

   Serve

   Transfer to a warm serving dish if you braised in a baking dish, or serve directly from your Dutch oven. Scatter fresh parsley over the top for color and a bright counterpoint to all that sweetness. Serve warm alongside brisket, roasted chicken, or as part of a holiday spread. The prunes will be silky and collapsed into the sauce. The carrots will hold their shape but yield completely to a fork.

Chef Tips

• •This dish tastes even better the next day. Make it 24 to 48 hours ahead, refrigerate covered, and reheat gently at 300°F for 30 minutes. The flavors meld and deepen overnight.
• •For a more traditional version, add 1 pound of cubed sweet potatoes to the carrots. They'll cook in the same time and add another layer of sweetness.
• •Dried apricots can substitute for half the prunes if you prefer a brighter, less intense fruit flavor. Cut them in half so they're similar in size to the prune pieces.
• •To serve a crowd of 16 or more, double the recipe and use a large roasting pan. Increase the covered braising time by 30 minutes.
• •The honey you choose matters. A robust buckwheat or wildflower honey adds complexity. Avoid the squeeze-bottle stuff if you can.
• •Leftover tzimmes makes an excellent filling for hand pies or turnovers. Enclose in puff pastry, brush with egg wash, and bake until golden.

Advance Preparation

• •Carrots can be peeled and sliced up to 2 days ahead. Store in cold water in the refrigerator, then drain and pat dry before using.
• •The complete tzimmes can be made 2 to 3 days in advance and refrigerated. Reheat covered at 300°F for 25 to 30 minutes, adding a splash of water if the glaze has thickened too much.
• •The braising liquid can be prepared up to 1 week ahead and refrigerated. Warm gently before pouring over the carrots.
• •Tzimmes freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat as above. The texture of the carrots may soften slightly but the flavor remains excellent.

Frequently Asked Questions

Nutrition Information

1 serving (about 69g)