I forgot to put carrots on my to-do list apparently. However, carrots (sliced into rounds) are a traditional Rosh Hashanah dish because they are reminiscent of gold coins, symbolizing prosperity and bounty. In addition, the Yiddish word for carrots, "meren," also means "to increase." Of course we should wish for wealth in all senses of the word, but this year especially, a little more of the literal stuff for everyone would be helpful :)
I used to love when my mom would make "carrot coins" with honey--soft and sweet was easy on a kid's palate. Instead of a more common Rosh Hashanah tzimmes, I took this version to the other side of the world--the spicing more exotic and the sweetness toned down just a hair. I used both pomegranate molasses and honey, both for Rosh Hashanah. The carrots should be eaten at room temperature and they get better after sitting a while. Leftovers make a great sandwich filling next to some spreadable cheese and harissa (I'll give a harissa recipe after I make it through the sweet stuff).
- 1 lb carrots, peeled and sliced into 1/4 inch rounds
- 2 garlic cloves, minced
- 1 1/2 T olive oil
- 1 1/4 tsp whole coriander seeds, toasted and gently crushed
- 3/4 tsp ground cumin
- 1/2 tsp cinnamon
- 1/8 tsp cayenne or to taste (**if you have harissa, use it!)
- 1 tsp honey
- 1 tsp pomegranate molasses (or to taste)
- 4 tsp lemon juice or to taste (i usually use more)
- salt & pepper
Steam the carrots over boiling water until just tender, 7-9 minutes. (Alternately, you could do this in the microwave.) Shock them in cold water and drain. Heat the oil in a skillet over med-high heat, add the garlic and cook a minute or so until it smells good. Add the spices, honey, pom molasses, and carrots. Stir for another minute until the carrots are glazed with the mixture. Remove from heat. Stir in lemon juice, salt and pepper. Transfer to a serving bowl and let cool to room temperature.