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ROASTED CARROTS

ROASTED CARROTS

A number of the symbolic foods for Rosh Hashanah find their symbolism through a “play on words”. The Hebrew word for carrot is “gezzer”, which sounds a lot like the Hebrew word for decree ‘gezeirah’. We ask that God should tear up any bad decree that is made against us.

Cook’s notes: adding the honey at the end of the roasting ensures that the honey doesn’t burn before the carrots are roasted through.

  • 1 kilo carrots, peeled and trimmed, and sliced in half lengthways, if very thick slice into quarters
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 6 sprigs thyme
  • sea salt and cracked black pepper
  • ¼ cup (60ml) honey

Preheat oven to 200°C (400°F). Place the carrots on a large baking tray with the oil, lemon juice, thyme, salt and pepper and toss to combine. Roast for 30 minutes or until the carrots are tender. If they are not tender, cook for an additional 5 – 10 minutes. Drizzle the honey over the carrots and roast for an additional 5 minutes.