Roasted Carrots for Rosh Hashana

Rosh Hashana roasted carrots

As we prepare to celebrate Rosh Hashana to mark the birth of the world, it’s hard not to be confused and/or overwhelmed at times by the surreal world we are now living in. From COVID to wildfires to flooding to addressing systemic racism, our physical reality is forever altered.

The past six months have brought to the forefront of our daily lives both the devastating consequences of human actions that are the most un-God-like, but also the incredible, resilient, responses by humans to these crises. When we wish people a healthy, good new year, I cannot think of a time when this has ever meant more than now, for all beings.

Carrots. Mt. Pleasant Farmers Market

I prepared a dish that incorporates many of the symbolic ingredients of the holiday, including carrots, dates, and pomegranates. Rosh Hashana dishes are intended to be sweet, representative of our intention and ingestion of our desires for the new year. I opted for a slightly tangy addition to reflect the balance of the sweet, joyous moments of life with the fragility and suffering we also experience.

Roasted Carrots

Ingredients:

6 carrots
1/2-1 tbsp pomegranate molasses
1/2-1 tbsp date syrup
1-2 tbsp raw or roasted almonds, chopped
1-2 tbsp dried cherries, chopped. Other options: dates, dried figs or raisins
6-8 large mint leaves, chopped
Olive oil
salt and pepper

Preparation:

Pre-heat oven to 400 degrees. Place carrots on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roasted for approximately 40 minutes until darkened and crispy outside.
Place on a plate and drizzle with the molasses and syrup. Top with the nuts, dried fruit and mint.

Shana tova: wishing you a safe, healthy new year!