Roasted Vegetables for Rosh Hashanah 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Sep 21, 2011

Silver Spring cook Suzanne Amsellem serves this dish on the eve of Rosh Hashanah as part of a Sephardic seder. Each of the vegetables is served separately and is blessed according to the Sephardic tradition.

Make Ahead: The dried, shelled fava beans need to be soaked for several hours, then drained before using.

Servings: 6 - 8
  • 4 to 6 small yellow onions (about 1 1/2 pounds total), peeled and left whole
  • 2 pounds (1 large or 2 medium) butternut squash, peeled, seeded and cut into large chunks
  • 2 pounds calabaza squash, peeled, seeded and cut into large chunks
  • 1 pound carrots, trimmed, peeled and cut into large chunks (optional)
  • 2 to 3 small sweet potatoes, peeled and cut into large chunks (optional)
  • 15 ounces no-salt-added canned or home-prepared chickpeas, drained and rinsed
  • 1/2 cup dried yellow fava beans, soaked in water for a few hours (may substitute fresh fava beans)
  • 1/4 cup dark raisins
  • 1/2 cup honey
  • 1/2 cup light brown sugar
  • 1/4 cup olive oil
  • Generous pinch kosher salt


Preheat the oven to 400 degrees. Bring a large pot of water to a boil over high heat.

Add the onions to the pot; reduce the heat to medium and cook uncovered for 5 minutes. Add the butternut and calabaza squashes. Increase the heat to medium-high and bring just to a boil, then cook for 10 minutes. Use a large slotted spoon or Chinese skimmer to transfer to a large roasting pan. Reserve about 1/2 cup of the cooking water.

Arrange the vegetables so that the onions, squash, the carrots and sweet potatoes, if using, are kept in discrete areas of the roasting pan; that will make it easier to serve them separately. Sprinkle the chickpeas, fava beans and raisins evenly over the vegetables.

Combine the reserved cooking water, honey, brown sugar, olive oil and salt in a liquid measuring cup, stirring to incorporate the sugar as much as possible. Pour evenly over the mixture in the roasting pan. Cover tightly with aluminum foil and roast for 45 minutes, then uncover and reduce the heat to 350 degrees; roast for about 2 hours or until the chickpeas have browned and the vegetables are slightly caramelized.

Serve warm or at room temperature.

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Recipe Source

Adapted from Suzanne Amsellem of Silver Spring.

Tested by Bonnie S. Benwick.

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