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Carrot and Sweet-Potato Tzimmes

Time: 1 3/4 hours. Amy Giaquinta roasts two root vegetables to sweetness for this classic Jewish dish, wonderful alongside short ribs and always a hit with her kids at Passover.

 2 pounds carrots, peeled and cut in 1-in. pieces
 2 pounds Garnet sweet potatoes (often labeled yams), peeled and cut in 1-in. pieces
 1/4 cup butter*
 3 tablespoons fresh thyme leaves
 1/2 teaspoon salt
 1/2 teaspoon freshly ground black pepper
 4 green onions, diagonally sliced
Step 1
1

Preheat oven to 375°. Put carrots, sweet potatoes, butter, thyme, salt, and pepper in a 9- by 13-in. pan and cover tightly with foil. Bake for 25 minutes. Stir, then cook, covered, until carrots are very tender, about 50 minutes. Stir in green onions and cook until wilted, about 5 minutes.

Step 2
2

Coarsely mash vegetables in pan.

Step 3
3

*For a nondairy kosher version, use extra-virgin olive oil in place of the butter.

Step 4
4

Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.

Step 5
5

Note: Nutritional analysis is per 1/2-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories122
% Daily Value *
Total Fat 4.1g6%

Saturated Fat 2.4g12%
Cholesterol 10mg4%
Sodium 167mg8%
Total Carbohydrate 21g8%

Dietary Fiber 4g15%
Protein 1.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.