Apples and honey aren’t just for desserts! Try them in these delicious roasted root vegetables – a perfect autumnal side for Rosh Hashanah or any festive meal.
Honey and apples! Does anything shout Rosh Hashanah more? I must admit, I’m guilty of adding them to all sorts of dishes, but these roasted root vegetables are definitely among my favourites.
Roasty toasty veg
If you’re a regular reader here, you’ll know I love roasted vegetables (for instance these roasted carrots with orange and ginger, these garlic and parmesan roasted veggies, these cumin roasted beets with chickpeas or these maple roasted carrots and parsnips to name just a few).
So creating an apple-and-honeyed-up Rosh Hashanah version was really a no-brainer. Especially when adding a drizzle of honey (or maple syrup) is proven to make roasted veg even more delicious.
Roasted root vegetables – naturally sweet
Roasted roots – carrots, parsnips and beetroots – are fairly sweet anyway, so a little added honey serves to accentuate the flavour, whilst also adding a lovely sticky, caramelised outer layer.
The apple meanwhile, mellows to earthy sweet softness alongside the vegetables. If you like a sweet-savoury combination, you’ll love these roasted vegetables!
Carrots and beets also feature among the symbolic foods that are traditionally eaten on Rosh Hashanah, so this recipe is a winner all round.
Ingredients for roasted root vegetables with honey and apples
To make this delicious, colourful and wonderfully seasonal side dish, all you will need is:
- Root vegetables – I like to use a mixture of carrots, parsnips and beetroots, but you can also add sweet potatoes, turnips or swede, or any other root veggies that you like
- Apples – sweet or tart, your choice
- Honey – just a little goes a long way!
- Olive oil – to help the veggies get crisp and golden in the oven
Enticing aromas
There’s something wonderful about the aroma of warm honey as it wafts through the house. The gorgeous sweet smell lingered in the kitchen until the next day – a really comforting, cosy fragrance.
Roasted root vegetables – hot or cold
These roasted root vegetables are a brilliant side dish for a family yomtov meal, as they’re quick and simple to prepare, especially if you can persuade the kids to peel the veggies!
Once cooked, these roasted veggies will happily sit in a moderate oven for a while until you’re ready to eat them.
They’re also good cold, so any leftovers can easily be recycled as a ‘salad’ the next day. In theory. I made a huge tray, intending to do this, but DH and our daughter Kipper liked them so much there were hardly any left!
On which basis, I’d say this recipe serves 3-4.
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Roasted root vegetables with honey & apples
Ingredients
- 1.3-1.5 kg mixed root vegetables e.g. carrots, parsnips and beets
- 2 dessert apples
- 50 ml olive oil
- 25 ml runny honey
Instructions
- Preheat the oven to 180°C (350°F).
- Peel the vegetables, and cut into smaller pieces if large – I usually quarter the beets, and cut carrots and parsnips into 2-4 pieces. Place in a large bowl.
- Remove the cores from the apples and cut each apple into 8 wedges. Add to the vegetables.
- Whisk the olive oil and honey together. Pour over the vegetables and apples and toss to coat.
- Tip the vegetables and apples onto a large baking tray and spread out into a single layer (or as close as possible). Roast in the preheated oven for about an hour, until tender and browning.
- Serve hot or cold.
Nutrition
More delicious savoury recipes using honey
For more savoury dishes featuring honey, try:
Figs stuffed with (vegan) cashew cream cheese, from Natural Kitchen Adventures.
Honeyed fig & goats cheese tarts with walnuts & chocolate balsamic sauce, from Tin & Thyme.
More fabulous and festive Rosh Hashanah recipes
And if you’re after more delicious YomTov sides, take a look at this list of the best side dishes for Rosh Hashanah.
Or you might prefer this round up of the best late summer salads for Rosh Hashanah.
Alternatively, you can browse all my favourite Rosh Hashanah recipes here – including starters, sides, salads, main dishes, cakes, treats and desserts.
Caroline
I love roasted root veggies and that little touch of sweet pairs well. They look tasty.
Helen
Thanks Caroline – me too! The sweet and savoury combo is great.
Toni
This is really good! My kids enjoyed the flavor combinations!
Helen
Thanks Toni – so glad to hear your kids like it 🙂
Jessie
I love adding apple to things like this. I can not wait to give this a try!
Helen
Thanks Jessie. I hope you enjoy it.
Jess
The sweet and savory combo here is awesome! Love the deep colors of this dish.
Helen
Thanks Jess. I agree the sweet and savoury elements really complement one another.
Natalie
Fantastic seasonal side dish. I absolutely love added apples. I will make this for sure. Can’t wait. Yum!
Helen
Thanks Natalie, I hope you enjoy it as much as we did.
Food Ren (@RenBehan)
Love the idea of adding beetroot to the roasting tin with the honeyed vegetables. Delicious!
Helen
I always add beets to the roasted veg – we all love them!
Dannii @ Hungry Healthy Happy
Roasting vegetables in honey and mustard is my favourite way to use them. It totally transforms the flavour I think!
Helen
Ooh, mustard! Why have I never thought of that before?!
Jac -Tinned Tomatoes (@tinnedtoms)
Oh I love the addition of apple. What a fabulous idea. I love roasted vegetables. So autumnal too.
Helen
Thanks Jac. It’s definitely the season for roasted veg!
Lisa Ray
This looks super good! I’ve been looking for a new way to try beets – one of my most hated vegetables as a child and teenager – I may try them this way!:)
Helen
Thanks Lisa! I hope you enjoy them. I love beets, but roasting with a little honey does help to bring out their earthy sweetness. Yum!