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Tzimmes with Tahini Pesto and Pomegranate

Amy Kritzer
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Jewish
Servings 4 -6

Ingredients
  

  • For tzimmes:
  • 4 large carrots about 1 pound, peeled and cut into spears
  • 1 large sweet potato about 1 pound, peeled and cut into spears
  • 1 large russet potatoes about 1 pound, peeled and cut into spears
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch cayenne optional
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon orange or lemon juice
  • 2 tablespoons pomegranate arils
  • For tahini pesto: originally appeared with these Eggplant Chips!
  • 1 cup fresh basil leaves
  • 1 cup cilantro leaves
  • 1 medium garlic clove
  • 1 teaspoon fresh lemon juice
  • ¼ cup tahini
  • ½ cup olive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees F.
  • In a large bowl, toss carrots, sweet potatoes and russet potatoes with olive oil, brown sugar, cinnamon, cayenne, salt and pepper.
  • Roast for 30 minutes, or until vegetables are tender and caramelized. Sprinkle finished vegetables with orange juice as soon as you take them out of the oven.
  • While the vegetables are roasting, make the pesto.
  • Place basil, cilantro, garlic, lemon juice and tahini in a blender and process.
  • Then drizzle in olive oil with the motor running and process again until smooth.
  • Season will salt and pepper to taste to taste.
  • Serve vegetables immediately with pesto and pomegranate arils on top. You can make the pesto up to 3 days ahead of time.
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