Yiddish for "a big fuss", tzimmes is a traditional Rosh Hashanah dish welcoming in a sweet new year, and making a great version with seasonal produce is really no fuss at all. Using ginger syrup instead of honey or maple will give these root veggies a little warmth, and make a wonderful side dish for any occasion.
Preheat oven to 425
Slice a bunch of carrots lengthwise, and chop 2 sweet potatoes into pieces of a similar size. It is traditional to add fruit to this dish, and quartered Italian plums roast up beautifully. Dried apricots or figs are also commonly used. Depending on how much sweetness you want, add a handful or more of your chosen fruit. Parnsips are another great addition, but you will want to cut them a little smaller, their woody cores can take a while to cook.
Scatter your veggies and fruit on a sheet pan, drizzle with olive oil, salt and red chili flakes and mix to make sure everything is evenly coated in oil.
Roast for 30 minutes, then remove the pan and add 2-3T of ginger or maple syrup and mix again. Return to the oven to caramelize for 15-20 minutes, or until the vegetables are soft.
