A Low-Sugar Twist on Tzimmes

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Chanukah, the festival of lights, is a fun holiday which of course includes many delicious foods.  Traditionally, these dishes are fried or loaded up with lots of sweet sugar.  This year we’re taking a healthier spin on some classic dishes, like Latkes and now a lower sugar version of Tzimmes. While Tzimmes would usually include brown sugar, bottled OJ and dried fruits, I like to use fresh OJ made in our juicer, omit the brown sugar and butter, opt for local honey, plus swap out high sugar dried fruits for fresh, fall favorite, cranberries.  The cranberries’ natural tartness also allows for an overall less sweet flavor in this dish.  Enjoy Tzimmes as a side dish or dessert.  Happy Hanukkah!



0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 1 large sweet potato (or 2 medium)
  • 8 medium carrots
  • 3 tbsp honey
  • 2 tsp cinnamon
  • 1 cup (250 ml) fresh orange juice (about 2-3, medium oranges)
  • 1 cup (150 g) fresh cranberries
  • 1 tsp coconut oil


  1. Preheat oven to 350 F (180 C).
  2. Wash all veggies and fruits well.
  3. Peel sweet potatoes and carrots then chop into chunks.
  4. Grease baking dish with coconut oil. Add sweet potato, carrots and cranberries to dish.
  5. Juice 2 medium oranges.
  6. Pour orange juice and honey over veggies in dish.
  7. Sprinkle cinnamon over veggies.
  8. Cover and bake for about an hour until soft. Cook longer as needed.
  9. Serve and enjoy!


  • Sweet potato:  butternut squash, beets
  • Carrots:  parsnips, turnips, rutabaga
  • Honey: maple syrup, molasses
  • Cranberries:  dates, prunes, figs

Prep time: 10 minutes

Cook time: 1 hour, 10 minutes

Total time: 1 hour, 20 minutes

Servings: 6

  • Nutrition per serving:
  • Calories150
  • Fat1g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium80mg
  • Carbohydrates35g
  • Fiber5g
  • Sugars21g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , ,

Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

More posts from