I recently came up with a way to make tzimmes to accommodate one of my relative’s allergy to cinammon and aversion to sweet potatoes. And, to be perfectly honest, I also tried to capitalize on ingredients that I already had at home, such as fresh ginger root and some yummy raw, local wildflower honey that I recently purchased, to compensate for the lack of cinammon. I also used fresh figs instead of the classic prunes, since I had figs in my fridge, but no prunes. And I used fresh lemon juice and lemon zest to balance out the sweetness. I also baked the dish at a high heat for a few minutes at the beginning to encourage carmelization. Here’s what I did — I did not measure out all of the ingredients, so, in true trustyourtastebuds fashion, you should adjust the ingredients to please your own tastebuds.
Two large packages of carrots, washed, peeled, and cut into thin carrot sticks (or cut them into any shape and size you like)
10 fresh figs, chopped
Approximately 1/4 cup good olive oil
Approximately 2 tablespoons light brown sugar
Approximately 2 tablespoons of honey
Zest of one lemon
Approximately 1 tablespoon of grated fresh ginger root
Juice of half of a lemon
Approximately 2 tablespoons of orange juice (no pulp)
Salt to taste
Spread some olive oil in bottom of ceramic oval casserole pot. Spread carrots around. Incorporate figs. Combine all other ingredients in a separate bowl and whisk together. Pour mixture over carrots and figs. Sprinkle with a bit more sea salt. Bake at 425 for 20 minutes, and then for 1 and 1/2 hours at 325, or until carrots are a la dente or soft, depending on how you like them. Enjoy!