Roasted Squash and Chickpeas with Hot Honey, Tofu added

 https://cooking.nytimes.com/recipes/1023687-roasted-honey-nut-squash-and-chickpeas-with-hot-honey?unlocked_article_code=1.ElE.6PRR.6uuTIwiXxuDG&smid=ck-recipe-iOS-share

Roast cubed squash (I think I used delicata), with a rub of garam masala (or Suya) with salt and oil.  Roasted at 400-425 for 20 minutes.  

Dry a can of chickpeas.  Combine with a small red onion thinly sliced.  Toss with a similar rub.  Add to oven for another 10 minutes or so.  

Also baked cubed tofu with similar rub.

Top with  1 tsp cider vinegar (or more), 1/4 cup cilantro and some thyme; can serve with yogurt and hot honey.  

Will make again!  

Sept 27, 2026.

Sweet potato and carrot tsimmes

 

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  Instagram·Busy Mom Dietitian | Chelsey Amer, MS, RD

  TZIMMES is a traditional Jewish side dish that's basically a root ...

  To make tzimmes, begin by preheating the oven to 375°F. In a large baking dish, combine 2 pounds of peeled and sliced carrots, 4 s...

  

  0:21

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You said: stovetop

stovetop

9:43 AM

Stovetop tzimmes is a great choice because it lets you easily monitor the tenderness of the vegetables and control how much the sweet orange glaze thickens.

Ingredients

• 2 pounds carrots, peeled and sliced into rounds
• 3 large sweet potatoes, peeled and cubed
• 1/2 cup dried apricots, chopped
• 1/2 cup golden raisins
• 1 cup fresh orange juice
• 1/2 cup water or vegetable broth
• 1/4 cup honey or maple syrup
• 2 tablespoons olive oil or butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

Instructions: for stovetop or oven

1. Sauté the roots: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the carrots and sweet potatoes, cooking for 5 minutes while stirring occasionally.
2. Add liquids & fruits: Pour in the orange juice, water (or broth), honey, chopped apricots, and raisins.
3. Season: Stir in the cinnamon, ginger, and salt until the vegetables are evenly coated.
4. Simmer: Bring the liquid to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 35 to 40 minutes until the vegetables are fork-tender.
5. Thicken the glaze: Remove the lid and turn the heat up slightly to medium-low. Cook uncovered for another 5 to 10 minutes, stirring gently, until the liquid reduces into a thick, syrupy glaze. Serve warm.    
6. OVEN INSTRUCTIONS
   1. Preheat your oven to 350°F (175°C).
   2. In a large baking dish or Dutch oven, combine the sliced carrots, cubed sweet potatoes, dried apricots, raisins, and apple slices.
   3. Drizzle the olive oil (or melted butter), orange juice, and honey or maple syrup over the vegetables.
   4. Sprinkle the cinnamon, ginger, and salt evenly across the mixture, then toss everything gently to combine.
   5. Cover the dish tightly with foil or a lid.
   6. Bake for 60 minutes, stirring once halfway through, until the carrots and sweet potatoes are completely tender and the sauce is thick and syrupy.
   7. Remove from the oven, garnish with chopped walnuts, and serve warm. [1, 2, 3, 4, 5, 6, 7, 8]

If you are interested, I can:

• Tell you how to add meat (like brisket or flanken) to this stovetop version
• Share ideas for thickening the sauce using a cornstarch slurry or flour matrix
• Recommend savory herbs like thyme or rosemary to balance the sweetness

You said: which herbs would be good with this?

which herbs would be good with this?

9:44 AM

Adding fresh or dried herbs is an excellent way to cut through the heavy sweetness of the honey and orange juice, adding depth to your tzimmes.

Best Herbs for Tzimmes

• Fresh Thyme adds a subtle, earthy, and slightly minty flavor that pairs beautifully with sweet potatoes and carrots. Stir in 3–4 whole sprigs during the simmer step and remove them before serving.
• Rosemary introduces a bold, pine-like aroma that grounds the sweetness of the dish. Use it sparingly—about 1/2 teaspoon of finely chopped fresh rosemary is enough so it does not overpower the fruits.
• Sage offers a cozy, savory, and slightly peppery undertone that complements autumn root vegetables perfectly. Add 4–5 fresh whole leaves to the pot while simmering.
• Fresh Parsley provides a bright, clean, and grassy finish that cuts through the rich, syrupy glaze. Chop it finely and use it strictly as a garnish right before serving.

When to Add Them

Herb Type	Best Examples	Cooking Step
Woody Herbs	Thyme, Rosemary, Sage	Add at Step 2 so they infuse into the simmering liquid.
Soft Herbs	Parsley, Chives	Sprinkle on top at Step 5 just before serving.

If you'd like to keep adjusting the flavor profile, let me know:

• Do you want to add a splash of acid like lemon juice or apple cider vinegar?