Roasted Rosemary Balsamic Tzimmes – Root vegetables with walnuts glazed in molasses and roasted to perfection, drizzled in a rich balsamic reduction sauce.
As I was thinking about my Rosh Hashanah menu this year, I started dreaming of a roasted tzimmes recipe. What’s a tzimmes, you might ask? The word comes from a Yiddish expression that means “make a fuss” over something. Most tzimmes recipes involve a lot of peeling and chopping. This one is no different, but it’s absolutely worth the fuss.
Most tzimmes recipes are usually altogether too sweet for me. Of course, the Rosh Hashanah holiday is all about sweet foods, but tzimmes can sometimes come across as cloying. For that reason I wanted a tzimmes with depth, and I knew I wanted balsamic in the mix. Molasses was an inspired addition that I stumbled on over at Leite’s Culinaria. Combined with fragrant fresh rosemary, toasted walnuts, and a balsamic reduction, a beautiful dish was born. Seriously, it’s beautiful. Dramatic. Deep. This is tzimmes, all grown up.
Entertaining a crowd? I recommend you make a few batches of this Roasted Rosemary Balsamic Tzimmes, it’s absolutely addicting. Even better, you can roast the vegetables and make the balsamic reduction ahead, then reheat both just before serving. Save that delectable drizzle of balsamic syrup for the moment you serve.
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Roasted Rosemary Balsamic Tzimmes
- baking sheet
- parchment paper
- 1 lb yams, peeled and sliced into 1 1/2 inch pieces (1 large or 2 medium yams - orange sweet potatoes)
- 1 lb carrots, peeled and sliced into 1 1/2 inch pieces (about 5 medium carrots - I like using multicolored heirloom carrots)
- 1 lb parsnips, peeled and sliced into 1 1/2 inch pieces (about 2 large parsnips)
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp molasses (or substitute maple syrup)
- 1 tsp kosher salt
- 4 sprigs fresh rosemary, plus more for garnish if desired
- 1/2 cup balsamic vinegar
- 1/2 cup chopped walnuts
Preheat oven to 400 degrees F. Combine the chopped root vegetables in a mixing bowl. In a smaller bowl, whisk together the olive oil and molasses. Pour over the root vegetables, sprinkle on the kosher salt, and stir to coat all of the vegetables evenly with the molasses, oil and salt.
Spread vegetables out evenly on a parchment lined baking sheet. Place the rosemary sprigs across the top of the vegetables, evenly spread out. Place vegetables in the oven. Roast for 25 minutes undisturbed.
In a small saucepan, bring the balsamic vinegar to a boil, then reduce heat to medium and simmer for 5-8 minutes until the liquid has reduced by half and the balsamic thickens enough to coat the back of a spoon. Remove from heat and pour into a cool heat-safe container.
The syrup will continue to thicken as it cools.
After 25 minutes of roasting, remove the tray from the oven. Sprinkle the chopped walnuts onto the tray with the vegetables, then stir the vegetables, moving the vegetables on the outside of the sheet to the center, and vice versa. While doing so the walnuts will be slightly coated with the molasses mixture. Return to the oven and continue to roast for 10-25 minutes longer, until the largest pieces of vegetables are tender.
Remove the vegetables from the oven and discard the roasted rosemary sprigs. Drizzle the roasted vegetables with the balsamic reduction.
Serve warm or at room temperature.