Passover Tzimmes Recipe: Traditional Jewish Sweet Carrot Stew

This easy Tzimmes recipe for Passover brings together sweet potatoes, carrots, butternut squash, and prunes into a naturally sweet, slow-roasted side dish. Ideal for the holiday table, this traditional Jewish recipe is gluten-free, vegetarian, and full of warm, comforting flavors.

Gluten Free, Grain Free, Nut Free, Soy Free, Egg Free, Dairy Free option

Passover is one of my favorite Jewish holidays to celebrate, and I’ve long wanted to share this comforting tzimmes. While the holiday rules—no leavened bread—can feel restrictive, they also inspire creative, flavorful dishes like this one.

If you want a Passover side that balances sweet and savory with a touch of nostalgia, this Passover Tzimmes recipe is an excellent choice. With root vegetables, dried fruit, and warming spices, it’s naturally gluten-free, simple to prepare, and a crowd-pleaser at any Seder or holiday meal.

What Is Tzimmes?

Tzimmes (pronounced “tsim-ess”) is a classic Ashkenazi dish traditionally made from carrots, sweet potatoes, and dried fruits such as prunes or apricots, often scented with cinnamon or honey. Served for Rosh Hashanah and Passover, its sweetness symbolizes hopes for a sweet year and joyful celebrations.

Tzimmes can be roasted or stewed until the vegetables are tender and the flavors meld. While some recipes add meat like brisket, this vegetarian version is ideal for Passover and highlights the natural sweetness of the produce.

Ingredients to Make Tzimmes

Carrots: Natural sweetness and earthy flavor, rich in beta-carotene and fiber.
Sweet potatoes: Creamy texture and vitamins A and C for a hearty dish.
Butternut squash: Smooth, slightly nutty flavor and vibrant color.
Olive oil: Helps roast the vegetables and adds heart-healthy fat.
Ground cinnamon: A warm spice that complements the sweet vegetables.
Salt and pepper: Balance sweetness and enhance flavor.
Prunes: Chewy texture and deep, rich sweetness that pair well with roasted veg.
Orange juice: Brightness and slight acidity to balance the dish.
Maple syrup: A gentle natural sweetener that deepens flavor.
Unsalted butter: Adds richness and helps with caramelization (optional for dairy-free option, omit or use a pareve substitute).
Cinnamon sticks: Add aromatic depth and a warm spice note.

Kitchen Tools Needed to Make This Recipe

Large baking dish or casserole dish
Vegetable peeler
Sharp knife
Cutting board
Measuring spoons and cups
Mixing spoon or spatula

How to Make Tzimmes

This recipe is mostly chopping and a simple assembly before slow roasting. A good knife and basic knife skills will speed things up.

Combine most ingredients in a large dish and bake

Preheat the oven to 375°F (190°C).
Place the carrots, sweet potatoes, and butternut squash in a large baking dish.
Drizzle with olive oil and sprinkle with ground cinnamon, salt, and black pepper. Toss to coat evenly.
Add the prunes, orange juice, and maple syrup, gently mixing to combine.
Dot with small pieces of unsalted butter (or pareve substitute) and tuck the cinnamon sticks into the mixture.
Cover loosely with foil and bake about 60 minutes, stirring once halfway through, until the vegetables are soft and fork-tender.
Remove from the oven, let rest 5–10 minutes, and serve warm as a flavorful Passover side dish.

This Passover Tzimmes is colorful, fragrant, and deeply satisfying—an easy vegetable side that complements holiday mains or any comforting meal.

Recipe Details

Author: Chelsey
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: ~12 servings

Ingredients

2 pounds carrots, peeled and sliced into 1-inch pieces (about 4 cups)
4 small sweet potatoes, cut into chunks
4 cups cubed butternut squash
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup prunes
1/2 cup orange juice
1 tablespoon maple syrup
1 tablespoon unsalted butter, cut into small pieces (optional)
3 cinnamon sticks

Instructions

Preheat the oven to 375°F (190°C).
In a large baking dish, add the carrots, sweet potatoes, and butternut squash.
Drizzle with olive oil and season with ground cinnamon, salt, and black pepper. Toss to coat the vegetables evenly.
Add the prunes, orange juice, and maple syrup to the dish and gently mix.
Dot the mixture with small pieces of butter (or omit for dairy-free) and place the cinnamon sticks throughout the dish.
Cover loosely with foil and bake for about 60 minutes, stirring halfway through, until the vegetables are soft and fork-tender.
Remove from the oven, let it rest for 5–10 minutes, and serve warm.