Ingredients
Equipment
Method
- Peel and slice carrots into 1-inch rounds. Keeping them uniform ensures even cooking.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add cinnamon, ginger, and nutmeg. Stir for 30 seconds until fragrant.
- Add carrot rounds to the pan and toss to coat with the spiced oil. Sprinkle monk fruit sweetener over the carrots and stir to combine.
- Add water (or broth), orange zest, and salt. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until carrots are tender and liquid has reduced to a glaze.
- Remove lid and cook 2-3 more minutes if needed to thicken the glaze. Taste and adjust sweetness or salt. Garnish with fresh parsley and serve warm.
Nutrition
Notes
Make ahead: Tzimmes improves overnight. Prepare a day before and reheat gently.
Slow cooker: Cook on low 4-5 hours, removing lid for last 30 minutes.
For richer flavor, use schmaltz (rendered chicken fat) instead of olive oil.
