Jewish Carrot Tzimmes

Flora S.


  • 1 tablespoon canola oil
  • 1 ½ pounds carrots peeled and cut into 1/4-inch rounds
  • cup seedless golden raisins
  • ¼ cup freshly squeezed orange juice
  • 1 ½ tablespoons honey
  • 1 ½ tablespoons brown sugar
  • kosher salt and ground black pepper to taste
  • 2 tablespoons minced fresh parsley


  • Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil.
  • Reduce heat; cover and simmer until carrots are tender, about 25 minutes.
  • Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes.
  • Sprinkle parsley on top before serving.

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