Roasted vegetables are the staple of my Shabbos meals and weekday dinners, and this is a super delicious way to incorporate it into a starchy side. If you’re like my husband and like your vegetables very well done (I’ve accepted that this is a lost cause), keep them in the oven for an additional 30–60 minutes.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.