Apples & 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.

Roasted root vegetables with honey & apples

Course Side Dish
Cuisine jewish
Keyword apple, beet, beetroot, carrot, honey
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 446kcal
Author Helen


  • 1.3-1.5 kg mixed root vegetables e.g. carrots, parsnips and beets (2.8-3.3lb)
  • 2 dessert apples
  • 75 ml olive oil (⅓ cup)
  • 25 ml runny honey (scant 2 tbsp)


  • 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.