Seder Today


Daniel Holzman

The one dish I could never get into at Passover was the Tzimmes so for the first Passover at The Meatball Shop I made an updated version that I think is really delicious.  It’s still a really popular side and we run it all the time, not just at Passover. 

Photo by Cydney Puro


Serves 4 to 6

For The Carrots:

  • 8 Large carrots cut into 3 x 1-inch pieces (like thick-cut french fries)
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 cup honey

For The Topping:

  • 1/4 cup chopped pitted prunes
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped toasted walnuts
  • 1/2 teaspoon salt
  • squeeze of fresh lemon juice


  1. Preheat the oven to 450 degrees
  2. Toss the carrots with the olive oil in a large bowl, and coat thoroughly.  Add the salt and toss to coat.
  3. Combine the honey and 1/2 cup warm water in a small bowl and stir until thoroughly mixed.
  4. Lay the carrots out on a large rimmed baking sheet or roasting pan so that they are evenly spaced and do not touch one another.  Drizzle with the honey mixture and put the carrots in the oven to roast.
  5. Roast until all of the water has evaporated and the carrots are soft and beginning to brown, 35 to 40 minutes.
  6. While the carrots are roasting, prepare the topping.  Mix the prunes and olive oil in a small bowl.  Work the mixture so that the prunes and thoroughly coated and not sticking together. Add mint, walnuts, salt, and lemon juice and mix thoroughly to combine.
  7. Remove the carrots from the oven and arrange them on a serving dish.  Spoon the topping over the carrots to serve.