Comida Kraft
Recipe Box

Easy Carrot Tzimmes

(7) 6 Reviews
Prep Time
Total Time

6 servings

Don't make a big tzimmes over making the perfect tzimmes! This recipe with carrots, raisins, walnuts, honey and brown sugar is so easy!

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What You Need

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Make It

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  • Melt margarine in large saucepan on medium-low heat. Add carrots; cook 2 min., stirring occasionally.
  • Add remaining ingredients; stir. Cover. Cook 20 min. or until carrots are crisp-tender, stirring occasionally. Uncover.
  • Increase heat to medium; cook an additional 1 to 2 min. or until sauce is thickened, stirring frequently.


Substitute chopped dried apricots for the raisins.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 210
Total fat 10g
Saturated fat 1g
Cholesterol 0mg
Sodium 280mg
Carbohydrate 32g
Dietary fiber 3g
Sugars 26g
Protein 2g
% Daily Value
Vitamin A 140 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • matischer |

    kids loved it especially with the raisins! We left the walnuts out b/c of allergies though.

  • letsonk |

    Was not to impressed with this dish. A bit bland

  • dcaquino2000 |

    I used dried cranberries and brought it to a Christmas potluck. Everyone liked it and I went home with an empty dish. The nuts and honey make it different from the usual brown sugar coated carrots. Next time I will use smaller carrot slices like those in the picture so that each mouthful contains carrots, nuts and fruit.