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Grilled Tzimmes

(recipe, Leah Koenig)

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  1. 2 sweet potatoes, peeled and cut into ΒΌ-inch rounds
  2. 2 carrots, halved vertically and cut into 1-inch pieces
  3. 3 apricots, halved and pitted
  4. 2 red pears, cored and quartered
  5. 4 Tbsp. olive oil, divided
  6. 2 Tbsp. brown sugar
  7. 1 tsp. cider vinegar
  8. Salt and freshly ground black pepper
  9. 3 Tbsp. raisins (optional)


  1. Preheat the grill or a grill pan to medium heat.
  2. In a large bowl, toss the sweet potatoes, carrots, apricots, and pears with 2 tablespoons oil and salt and pepper to taste.
  3. Grill the vegetables and fruit in batches, starting with the sweet potatoes and carrots (about 8 minutes, covered and turning once), followed by the apricots and pears (4 to 5 minutes, turning once). Arrange the grilled vegetables and fruits on a platter.
  4. Whisk together the brown sugar, cider vinegar, remaining 2 tablespoons oil, and salt and pepper to taste in a small bowl. Drizzle the dressing over the vegetables and sprinkle with the raisins, if using.