Ina Garten Tzimmes

I didn’t grow up with tzimmes, but the first time I made it, I understood the pull. It’s soft, fragrant, almost meditative—the kind of dish that tastes like memory, even if it’s not your own. Ina’s version is a little brighter, a little less cloying, and deeply comforting in a way only she can manage.

Here’s how I made it sing in my kitchen.

What Surprised Me

The orange zest changes everything. Most tzimmes lean heavy on sweetness, but the citrus brings just enough sharpness to lift it. Ina doesn’t treat this like dessert—she balances the brown sugar with salt, butter, and the subtle depth of chicken stock. The result is sweet, yes—but also rich, savory, and layered.

Ingredients That Pulled Weight

• Sweet potatoes + butternut squash – Ina uses both, and so should you. I tried using just sweet potatoes once—it felt flat and heavy.
• Orange juice + zest – Adds brightness. Zest especially brings depth that juice alone won’t.
• Brown sugar (¼ cup) – Just enough to bring out the natural sweetness of the vegetables and prunes. No need to overdo it.
• Chicken stock – Ina leans savory here. Don’t skip it—it prevents the dish from tasting like pie filling.
• Prunes – Soft, rich, and a little luxurious. They soak up the sauce and give tiny hits of sweetness.

What I Changed (Safely)

• Vegetarian version: I’ve made this with vegetable stock—it works, but lacks some of the body chicken stock brings.
• Added parsnips: Earthy and subtle. They don’t overpower the sweet vegetables and add nice dimension.
• Less sugar: I’ve used just 2 tablespoons when serving with something rich like brisket. Still worked beautifully.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Too sweet	Used overripe prunes + too much sugar	Scale back sugar and taste the prunes first
Veggies fell apart	Cut too small or cooked too long	Stick to 1½” chunks and check after 40 min
Flavor felt muted	Skipped orange zest	Don’t. Just don’t. It’s crucial.

How to Make Ina Garten’s Tzimmes

1. Preheat oven to 325°F.
2. Sauté onions in olive oil over medium heat for about 15 minutes, until soft but not browned.
3. Add carrots, sweet potatoes, squash, chicken stock, orange juice + zest, brown sugar, butter, cinnamon, salt, and pepper. Stir gently to coat.
4. Top with prunes, then bring to a simmer on the stove.
5. Cover and bake for 40–45 minutes, until vegetables are tender but holding shape.
6. Stir gently, taste for seasoning, and serve warm.

Tips I Always Use

• I cut everything into 1½-inch pieces—any smaller and they turn to mash.
• I zest the oranges right over the pot—it catches the oils.
• I dot the butter on last before baking. It melts over everything like a glaze.

Leftover Notes

• Fridge: Keeps well for 3 days in a sealed container.
• Freezer: Store up to 4 months. Reheat slowly to keep the texture.
• Reheat: Oven (covered) works best. Microwave in a pinch, but stir halfway through.

Before You Make It…

Q: Can I make this ahead?
A: Yes. In fact, it’s even better the next day. The flavors meld and deepen.

Q: Can I skip the prunes?
A: You can, but they add richness and contrast. Dates are a decent backup.

Q: What can I serve this with?
A: It’s great alongside brisket, roast chicken, or even on its own with couscous or challah.

Try More Recipes:

• Ina Garten Mango Salsa
• Ina Garten Apple Chutney
• Ina Garten Zucchini Bread