Many have a custom to eat carrots on Rosh Hashanah, and I imagined a very elegant dish where I could use those pretty carrots that have a little bit of the vine still attached. So, after perfecting this recipe using regular carrots, I went on a search for the carrots I would feature in my photo. After eight stops in multiple supermarkets, I admitted defeat. There were no carrots on the vine in the entire town of Lakewood. But the recipe was too good to bypass because of a little vine. So, baby carrots it’ll be.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat the oven to 400 degrees Fahrenheit.
Place carrots in a 9- x 13-inch baking pan. Season with salt and pepper and drizzle with 1 tablespoon olive oil. Bake for 20 minutes.
Remove from oven and while still warm toss with the remaining olive oil, honey, and balsamic vinegar. Spread carrots in a single layer and return to the oven for seven to 10 minutes.