Bolder And Brighter Flavors For Pesach

A sea of tan and beige covered the Pesach table of my youth. While we are supposed to view ourselves as having left Egypt, I assume the sand-inspired landscape was an unintended desert experience, a splitting of the sea of matzo-meal and mashed potatoes. The food was always delicious and plentiful, but it was a typical Ashkenazi heritage of monochromatic offerings. Exotic herbs and spices did not abound in Poland, potatoes did.

When I started making Pesach in my own home, I was determined to brighten up the flavors and colors to enhance the menu and our feeling of freedom. The family favorites have not been forgotten, but choosing other root vegetables, building in more colorful varieties of vegetables and spices, and using strong vibrant flavors have given our Pesach table a beautiful facelift. For those making Pesach at home, menus are being written, crossed out, edited, and reinvented as we try to add a little bit of freshness to our yom tov table. A pop of color, a healthier carb option, a bold fresh taste keeps things interesting while also preventing feeling weighed down.

Squash, rutabaga, celery root, beets, kohlrabi, and parsnip are often unsung heroes when choosing side dishes. These veggies can be prepped in advance without oxidizing like potatoes! As we complete our menus, here’s a lovely little side dish to round out your meal.

Provençal Roasted Root Vegetables

Herbes de Provence is a mixture of dried herbs from the Provence region of southeast France. Mild yet earthy, this spice blend is a wonderful staple for savory dishes, especially root vegetables like beets.

Cook’s Tip: Use the slicing blade of a food processor or a mandolin to yield thin slices of hard root vegetables.

Serves 8-10

1 small or 1/2 large rutabaga (about 3 pounds), peeled, and cut into 2-inch-long slices (1/4” thick)

3 large or 4 medium red beets, peeled, halved and sliced (1/4” thick)

1 tablespoon plus 2 teaspoons Herbes de Provence (recipe below), divided

2 1/2 teaspoons kosher salt, divided

Freshly ground black pepper

1 tablespoon plus 2 teaspoons honey

1/2 cup olive oil, divided

3-4 tablespoons fresh chopped parsley

Directions:

Preheat oven to 450 degrees F and adjust top rack to rung closest to the heating element. Line two large baking sheets with heavy duty foil or parchment paper. Toss sliced rutabaga with 1 tablespoon Herbes de Provence, 1 and a half teaspoons salt, freshly ground black pepper to taste, 1 tablespoon honey, and 1/4 cup olive oil. Toss to distribute spices and coat with evenly with oil; spread to an even layer on one prepared baking sheet. Place on upper rack in oven and roast for 20-25 minutes until tender, tossing halfway through cooking time.

Repeat with sliced beets, tossing with remaining 2 teaspoons Herbes de Provence, 1 teaspoon salt, pepper, 2 teaspoons honey and 1/4 cup oil. Spread to an even layer on second prepared baking sheet. Roast for 15-20 minutes until tender, tossing halfway through cooking time. (Roasting the beets and rutabagas separately will prevent the beet juice from staining the rutabagas during cooking.)

Combine roasted rutabaga and beets just before serving and sprinkle with chopped parsley. 

If Herbes de Provence is not available, make your own with the recipe below:

{Herbes de Provence

1 tablespoon celery seed*

1 tablespoon marjoram

1 tablespoon basil

1 tablespoon oregano

1 tablespoon rosemary

1 tablespoon thyme

Combine all spices and mix to blend. Store in an airtight jar or container.

*According to the OK, celery seed is not kitniyos and may be used lechatchila. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.