Eastern European Jews will recognize this dish as a motley assembly of root vegetables and onions with a sweet, light marinade. The Yiddish word means “a fuss.” Tzimmes is tastiest when the vegetables get a tad mushed together.

Preheat the oven to 180 degrees Celsius. Place the vegetables in an 20 cm glass baking dish.

Arrange the garlic cloves around the veggies. Drizzle with the olive oil, vinegar, soy sauce, and agave nectar and sprinkle with the paprika, sea salt, and pepper.

Squeeze the orange juice over everything, cover, and bake for 45 minutes, until tender.


Adapted from Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books. 

  • 4 large carrots, diced

  • 2 beetroots, peeled and diced

  • 1 large red onion, diced

  • 1 large kumara, diced

  • 6 garlic cloves, unpeeled

  • 3 Tbsp olive oil

  • 3 Tbsp balsamic vinegar

  • 1 Tbsp soy sauce

  • 1 Tbsp agave nectar

  • 1 Tbsp paprika

  • 2 tsp salt

  • 1 tsp freshly ground black pepper

  • Juice of 1 orange