Tsimis
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Canola Oil1 cup
Honey3 sprigs
Thyme1 cup
Golden Raisins1 tsp
Ground Ginger1 tsp
Ground Cinnamon3 cup
Sunflower Seed (toasted)Directions:
1
Preheat the oven to 350°F
2
In a roasting pan, toss the carrots with the oil, salt, and pepper
3
Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes
4
Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet
5
Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme
6
Remove the pan from the heat
7
When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely
8
Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes
9
Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat
10
Season with salt and pepper to taste
11
Garnish with the chopped parsley
12
Preheat the oven to 350°F
13
In a roasting pan, toss the carrots with the oil, salt, and pepper
14
Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes
15
Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet
16
Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme
17
Remove the pan from the heat
18
When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely
19
Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes
20
Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat
21
Season with salt and pepper to taste
22
Garnish with the chopped parsley