Roast Vegetable Tsimmes with Apricots

Tsimmes means "a fuss" in Yiddish, but that doesn't happen with this easy recipe. In the pan, separate the beets from the sweet potatoes and parsnips to prevent discoloration.

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  • Makes: 10 servings
  • Prep: 30 mins
  • Roast: 1 hr 25 mins 375°F
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Roast Vegetable Tsimmes with Apricots
large parsnips (about 1-1/2 lb.), peeled and cut into 2- to 3-inch pieces
1 1/2
pounds 1-1/2- to 2-inch beets, trimmed and halved or 2 large beets, peeled and cut into 2- to 3-inch pieces*
large sweet potatoes (about 1-1/2 lb.), peeled and cut into 2- to 3-inch pieces
large onions, cut into 2- to 3-inch pieces
tablespoons cooking oil
head garlic, peeled and separated into cloves
teaspoon kosher salt or salt
teaspoon freshly ground black pepper
teaspoon hot paprika**
7 ounce package dried apricots, halved
  1. Preheat oven to 375 degrees F. In roasting pan arrange vegetables in rows. Drizzle with oil. Sprinkle with garlic cloves, salt, pepper, and paprika. Do not stir.
  2. Cover; roast for 1 hour (do not stir). Uncover; sprinkle with dried apricots. Gently stir each row of vegetables, avoiding mixing different vegetables. Roast, uncovered, for 25 to 35 minutes more or until vegetables are tender, stirring once. To serve, combine vegetables in a bowl. Serve warm. Makes 10 to 12 servings.
From the Test Kitchen

Small beets do not need to be peeled; scrub well after trimming. Wear plastic gloves when peeling large beets to avoid staining hands.


Paprika, the ground red spice derived from the flesh of dried mild pepper, is labeled sweet or hot. Use either variety for this recipe.

Nutrition Facts (Roast Vegetable Tsimmes with Apricots)
    Per serving:
  • 192 kcal cal.,
  • 3 g fat
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 264 mg sodium,
  • 41 g carb.,
  • 7 g fiber,
  • 19 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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