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Modern Roasted Tzimmes

Modern Roasted Tzimmes
Gregg Greenberg for NPR /

Makes 6 to 8 servings

1 pound beets

1 pound parsnips

1 pound carrots

1 pound turnips

1 to 2 tablespoons kosher salt

1 teaspoon black pepper

1 tablespoon fresh parsley, minced

1 cup golden raisins

1/2 cup olive oil

2 tablespoons honey

Freshly chopped parsley, for garnish

Moroccan spice mix

Moroccan Spice Mix

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon granulated garlic

1 teaspoon fennel seeds

1/2 teaspoon nutmeg

1 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

1 tablespoon ground ginger

1 tablespoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

Preheat oven to 400 degrees.

Peel and cut all vegetables into equal-size chunks and toss with olive oil, salt, pepper, dried parsley and Moroccan spices. Place on cookie sheet lined with foil. Do not let vegetables pile on each other. If necessary, use a second cookie sheet.

Roast for about 20 minutes or until fork-tender.

Meanwhile, soak golden raisins in 1 cup boiling water until soft. Drain. Add the raisins to the vegetables. Pour honey over all.

Reheat in oven for 10 to 15 minutes. Just before serving, garnish with freshly chopped parsley.

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