This wonderful selection of delicious side dishes & salads will add flair to your Rosh Hashanah menus. Enjoy twists on tradtition and innovative new dishes.
Rosh Hashanah, the Jewish New Year, is often a time of big family get-togethers around the dining table. We eat celebratory foods, rich in symbolism and tradition, and pray for a sweet year ahead.
(Click here for my list of over 80 vegan and vegetarian recipes using Simanim – symbolic foods.)
Although the festival falls in early Autumn, the weather is often still quite mild. This means you can enjoy end-of-summer salads as well as hot sides and more substantial dishes. The possibilities are limitless!
Something on the side
Many families have their own traditions around what to serve as their main meal centrepiece. We usually have fresh salmon baked with fragrant herbs, and stuffed, roasted butternut squash. But the side dishes and accompaniments offer a great opportunity to try new things. You can therefore use them to introduce some variety into the typical roster of kugels, roasted vegetables and Israeli-style mezze.
Below I’ve put together a list of some terrific side dishes for your Rosh Hashanah table. The recipes feature traditional staples like carrots and beets, as well as grains, potatoes and other seasonal vegetables, in a range of gorgeous and innovative recipes.
Whatever else you’re serving, I’m sure you’ll be able to find something delicious to go alongside. Wishing you a delicious and sweet new year from family-friends-food.com!
Terrific Rosh Hashanah side dishes
Recipes using carrots
Candied carrots from Dancing through the rain are cooked carrot slices glazed with butter and brown sugar. It’s like a quick and easy tsimmes that’s ready in 15 minutes!
Carrot and parsnip mash from Greedy Gourmet is a simple and delicious vegan mash. It would be a great warm accompaniment to a Rosh Hashanah meal.
Carrots with pomegranate molasses glaze from Ronnie Fein are roasted with spices and finished with fresh mint for a flavourful Rosh Hashanah side dish.
Italian carrot salad with basil from Cooking with Mamma C is a refreshing salad of tender-crisp carrot sticks in a red wine vinegar dressing. Fresh herbs make it a delicious dish for early Autumn.
Roasted chickpea and carrot salad from Ronnie Fein is a simple and versatile dish that will go with just about anything!
Simple carrot salad with orange and ginger from Tin and Thyme is fresh, sweet and zingy. It actually improves if made ahead of time, as the carrots can absorb more of the flavours of the dressing. Win!
Vegan carrot and parsnip kugel is a yummy baked vegetable dish. It brings a touch of sweetness to your YomTov table so is great alongside more savoury dishes. No eggs or dairy required!
Recipes using beets
Balsamic oven roasted beets from Joy Food Sunshine uses only 5 ingredients! You can refrigerate this delicious side dish for up to 5 days and serve it cold or hot when required.
Baked beetroot with honey and thyme from Farmersgirl Kitchen is both sweet and savoury, and deliciously autumnal.
Beet salad from Bunny’s warm oven combines cooked beetroots with a tangy-sweet dressing. It’s topped with crumbled blue cheese and crushed pecans, and looks delicious!
Beetroot salad with pomegranate is one of our favourite side dishes. You can use vacuum-packed pre-cooked beets, so it’s quick and easy. You can make it in advance, so it’s ready when you are.
Roasted beet, clementine and avocado salad from Kosher by Gloria can be served in individual portions as an elegant starter. Otherwise make one big salad for everyone to share.
Recipes using potatoes
Potato and apple galette from Kosher by Gloria is seasoned with sage leaves, so it makes a delicious change from standard potato dishes.
Leek and potato kugel is a wonderful twist on tradition. Did you know that leeks are a symbolic Rosh Hashanah food?
My curried potato and egg salad is a substantial side dish based on the classic flavours of Coronation Chicken. It has a lightly spiced dressing that’s sweetened with mango chutney.
Garlic and rosemary scalloped potato roast is always a hit. It’s also happy to wait in a warm oven for as long as required! Perfect when YomTov mealtimes can get a little, ahem, flexible.
Other vegetable salads and side dishes
Mediterranean couscous salad from Midwest Foodie uses Israeli couscous as the basis of a substantial side dish. Fresh vegetables, herbs, and a zingy dressing make it extra special.
My crunchy autumn slaw with ginger-honey-yogurt dressing is a delicious seasonal salad that’s perfect as part of a Rosh Hashanah lunch.
Smokey paprika coleslaw from Kavey Eats is an unusual twist on a classic. It has a sweet-tart dressing made using condensed milk and apple cider vinegar.
Honey roasted root vegetables with apples are simple to make and always go down a treat! They’re fabulous hot and also great served cold as a salad.
Roasted vegetable and barley salad with creamy tahini dressing is a delicious vegetable-packed dish. It’s full of flavour so it can even be served as a vegan main course.
I love to make baked sweet potatoes with spiced butter because they’re so easy and always a hit, especially with the children.
Root vegetable salad from Renana’s Kitchen has a sweet and spicy dressing made with date syrup and fresh chilli. A great combination!