Thanksgivukkah Pumpkin Tsimmes
Prep time
Cook time
Total time
Don’t feel obliged to follow this recipe to the letter. Instead, do as I do: make a slightly different tsimmes each time using whatever root vegetables look appealing at the market or are waiting to be used up in your kitchen. If you like your tsimmes on the sweet side, add dried apricots or prunes and a drizzle of honey before baking. Feel free to experiment with different seasonings, as well; I often use a salt mix that includes fennel seed, red pepper, and orange peel. A sprinkling of pomegranate seeds would provide a regal finish befitting the occasion.
Recipe type: Side Dish
Cuisine: Holiday
Makes: 8
What You'll Need
  • 2 tablespoons extra virgin olive oil
  • 1 small (about 5-inch diameter) Sugar Pie pumpkin, peeled and cut into 1-inch cubes
  • 2 medium turnips, cut into 1-inch cubes
  • 12 Brussels sprouts, trimmed and cut in half (leave tiny ones whole)
  • 1 medium carrot, cut into coins or ½-inch dice
  • 1 small to medium parsnip, peeled and cut into coins or ½-inch dice
  • 1 medium Fuyu persimmon, cut into 1-inch cubes
  • 1 teaspoon kosher salt, or to taste
  • Freshly ground black pepper
  • A few sprigs of fresh thyme or fresh sage leaves (optional)
  • ⅓ cup low-sodium vegetable or chicken broth, or water, heated to boiling
  • Seeds from 1 pomegranate (optional)
What To Do
  1. Preheat the oven to 375F with a rack near the center. Drizzle a 13-by-9-inch glass baking pan or similar-size casserole or gratin dish with about 1 tablespoon of the oil.
  2. As you cut the vegetables, transfer them to the baking dish. When it is nearly full, drizzle the remaining tablespoon of oil over the top and sprinkle with the salt and a few twists of the pepper.
  3. Toss the vegetables with the oil and seasonings to coat them.
  4. Add the hot broth or water to the pan and lay the herbs over the top if you are using them. Cover the dish tightly with foil or an ovenproof lid.
  5. Place the dish in the oven and roast, covered, for 25 minutes.
  6. Remove the foil, carefully stir the vegetables, and return to the oven until the vegetables are tender, 35 to 45 minutes longer, depending on the size of your pan and the cut of the vegetables. When the tsimmes is finished, the liquid should have completely evaporated and the edges of the vegetables may be turning golden.
  7. Crumble the thyme leaves over the top if you used them (discard the stems or sage leaves).
  8. Sprinkle the pomegranate seeds over the top just before serving, if you are using them.
Recipe by Jennie Schacht {fork & swoon} at