Honey-Glazed Carrot Tzimmes with Dried Apricots

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A sweet and savory slow-cooked carrot dish with honey and dried apricots, traditionally served during Jewish holidays like Hanukkah. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 70 minutes, pairs carrots, dried apricots, and honey for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds carrots, peeled and cut into 2-inch pieces
• 1 cup dried apricots, chopped
• 1/4 cup honey
• 1/2 cup orange juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: In a large pot, combine 2 pounds peeled and cut carrots, 1 cup chopped dried apricots, 1/4 cup honey, 1/2 cup orange juice, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
2. Step 2: Stir ingredients together, then cover pot and simmer over low heat for 45 minutes to 1 hour until carrots are very tender and the sauce thickens, stirring occasionally.
3. Step 3: Remove pot from heat and stir in 2 tablespoons unsalted butter until melted and glossy.
4. Step 4: Transfer tzimmes to a serving dish and garnish with 2 tablespoons chopped fresh parsley before serving warm.