Sponsored by Heaven and Earth

For Rosh Hashanah, the simanim are more than just symbolic, they set the tone for a sweet, meaningful new year. This year, instead of serving them in the usual way, create a mini roasted simanim board that’s as beautiful as it is delicious. By roasting the simanim, their natural colors deepen, their flavors become richer, and the presentation turns into a stunning centerpiece. Finally, finish everything with a drizzle of Silan (date syrup) for the perfect hint of sweetness which also beautifully incorporates the symbolic date into your board.

From golden carrots to ruby beets, every bite carries tradition with an elevated twist, making this the prettiest way to enjoy the simanim on your holiday table.

How To Make A Mini Roasted Simanim Board

Ingredients:

Simanim veggies of your choice. I used carrots, beets, leeks, and squash.

Salt

Pepper

Olive Oil

Pomegranate seeds

You will need:

Heaven and Earth Silan

Mini Boards

Directions:

Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Prepare all of your vegetables by washing, peeling (if needed), and cutting them into even pieces so they roast evenly. Place the vegetables on the prepared baking sheet, keeping enough space between them so they can brown nicely rather than steam.

Drizzle the vegetables generously with olive oil and season with salt and freshly ground black pepper. Toss gently with your hands or a spatula to ensure everything is evenly coated.

For the beets, place them on a separate, smaller parchment-lined baking sheet, since they tend to release color as they cook. For the leeks, arrange them cut side down on the baking sheet so they caramelize and soften beautifully.

Roast all the vegetables in the preheated oven until tender and golden brown, about 25–40 minutes depending on the type and size of the vegetables. Stir or flip once halfway through cooking for even browning. Remove from the oven.

Before serving, drizzle with Heaven and Earth Silan.