The High Holidays are creeping up on us very early this year. Rosh Hashanah can be a very serious and meaningful day for many during services, but the food does most definitely shine during this holiday. Kick off a great year with some fun and new recipes to add to your repertoire!
All of these recipes focus on pairing different foods and flavors together to create something new and refreshing. While these combinations might seem odd at first glance, they truly work well together to create a perfectly balanced dish. Some of the recipes are sweet, some more fruity, but all are equally delicious! And getting out of your comfort zone in the kitchen is a great way to start off the new year. Happy Rosh Hashanah to all!
Roasted Carrots and Peaches
This side dish is the perfect way to close off summer and welcome in a new year and a new season! With peach season coming to an end in mid-September, it’s time to savor every last minute of this glorious fruit. The best way to do that is by combining a fall favorite with a summer classic. The sweetness of the carrots paired with the fresh and crisp peach is a match made in heaven. The peach slices and parsley topping turn this dish from a classic fall side to an end of summer refreshing treat. The slightly acidic and sweet sauce truly puts this dish over the top. This is the addictive dish you’ll be eating all Rosh Hashanah long!
- 12 medium-sized carrots
- 1 large peach
- 2 tbsp neutral oil
- ¾ tsp paprika
- ¼ tsp cumin
- ½ tsp salt
- Parsley, for garnish
- 3 tbsp neutral oil
- 2 ½ tbsp apple cider vinegar
- 2 tbsp water
- 1 tbsp honey
- ¼ tsp salt
- ½ tsp cinnamon
- 2 tsp freshly minced ginger (powdered ginger will also work)
- Preheat the oven to 450F. Line two pans with parchment paper and set aside.
- After peeling your carrots, cut your carrots into fourths(do this by cutting each carrot in half lengthwise and then cutting each half again lengthwise). Mix together the carrots with the oil, paprika, cumin, and salt, making sure to coat each carrot. Spread the carrots among the two pans, making sure not to overcrowd the carrots, and roast at 450F for 35-40 minutes, flipping halfway. When done cooking the carrots should be slightly crispy and charred on top.
- Meanwhile, prepare the sauce by mixing together the oil, water, honey, salt, cinnamon and freshly minced ginger. Thinly slice your peach into long strips. Once the carrots are done cooking, add them to a large bowl with the peach. Add on half of the sauce, making sure to coat every piece of carrot and peach! Garnish with some freshly chopped parsley. If you are not eating this dish immediately, you can serve it warm or cold, making sure to top it off with some more sauce!
Apple and Date Salad
No Rosh Hashanah is complete without an apple dish of some sort. This dessert is taking it back to basics with a no-bake apple and date salad. It’s essentially an apple pie filling with the addition of walnuts for some crunch and dates for a caramel-like flavor. Since this dessert is essentially apples in their raw, natural state, be sure to pick the freshest apples with the most flavor — think Pink Ladies, Honeycrisps, etc.
- 5 good quality apples
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup crushed walnuts
- ¼ cup finely chopped dates
- Mix together the apples, maple syrup, lemon juice, cinnamon, nutmeg, and salt.
- Add in the walnuts and dates and mix until evenly incorporated. Dates can be tricky to separate from one another but try as best as you can to separate them from each other. Don’t worry too much about them sticking together, as they’ll get dispersed throughout the dish once you start mixing.
- Store in the fridge and serve either at room temperature or straight from the fridge.
Sweet and Spicy Brussel Sprouts
Spicy meets sweet meets tart in this roasted Brussel Sprout recipe. The slightly spicy flavor of the sriracha and chili flakes is balanced with some sweetness from maple syrup and tartness from the lemon juice. This recipe is a refreshing take on classic roasted Brussel Sprouts. Welcome in the new year with some spice!
If you are serving a large crowd I’d recommend doubling this recipe.
- 1 package of brussel sprouts (about 8 ounces)
- 1 tbsp neutral oil
- ½ tsp sriracha or hot sauce of choice
- ½ tsp paprika
- Pinch of salt
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ½ tbsp lemon juice
- 1 finely minced garlic clove
- ¼ tsp paprika
- A few chili flakes, to your liking
- Pinch of salt
- Cut brussel sprouts in half and mix with oil, sriracha, paprika, and salt. Roast at 400F for 22-25 minutes.
- Meanwhile, prepare the sauce by mixing together the olive oil, maple syrup, lemon juice, minced garlic clove, paprika, chili flakes and salt. Add in as many or as few chili flakes as you want. Once the Brussel sprouts are done, add them to a large bowl with the sauce and mix to coat. Serve with some fresh herbs if you so desire!