Recipes: Celebrate the Jewish New Year with sweet vegetables

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Recipes: Celebrate the Jewish New Year with sweet vegetables
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In some households, carrots, beets, winter squashes and chard are among the ritual foods served as part of the Rosh Hashana dinner.

1½ pounds Brussels sprouts, trimmed and cleaned, large ones halved lengthwise½ cup walnut pieces or spiced pecans1. Heat oven to 400 degrees. For glaze: In a small saucepan over low heat or in a microwave, heat honey with miso, lemon juice and pepper flakes until just hot. Whisk to combine.

Both carrots and chard are customary on many Rosh Hashana tables. Cooking radishes makes them sweeter. For this dish I especially like to use watermelon radishes, which are bright red inside.1 bunch chard –yellow-stemmed, red-stemmed or white-stemmedDIRECTIONS 5. Add sliced chard stems and cook for 2 minutes. Add chopped chard leaves and cook uncovered for 2 or 3 minutes or until all vegetables are tender.

This salad makes a good Rosh Hashana side dish or a meatless main course. I like to make it with both red and yellow beets. For a kosher meal that has meat, omit the cheese or use vegan cheese. The recipe is adapted from “Vegetarian Salad for Dinner” by Jeanne Kelley.

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