Honey roasted root vegetables with apples

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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📖 Recipe

Roasted root vegetables with honey & apples

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Apples and honey aren't just for desserts! Try them in these delicious roasted root vegetables – a perfect autumnal side dish.

4.86 from 7 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine Jewish

Servings 6

Calories 280 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Nutrition Facts

Roasted root vegetables with honey & apples

Amount per Serving

Calories

280

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Sodium

 

23

mg

1

%

Potassium

 

880

mg

25

%

Carbohydrates

 

51

g

17

%

Fiber

 

12

g

50

%

Sugar

 

20

g

22

%

Protein

 

3

g

6

%

Vitamin A

 

33

IU

1

%

Vitamin C

 

40

mg

48

%

Calcium

 

82

mg

8

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword apple, beet, beetroot, carrot, honey

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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.