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.
Preheat oven to 400 degrees Fahrenheit. Combine two teaspoons of salt with remaining spices and brown sugar. Lay vegetables on two Gefen Parchment-covered baking sheets and drizzle with oil, then cover with spices. Mix well and roast for one hour, stirring once in the middle.
Meanwhile, bring water to a boil in a small saucepan and add rice and remaining teaspoon of salt. Cook over medium heat until the water is absorbed, about 20 minutes. Remove from heat and allow to steam for 10 minutes. Fluff with a fork and toss with veggie mixture.
Photography: Hudi Greenberger
Styling: Janine Kalesis