Here’s an easy Rosh Hashanah side dish


Howard Wasserman, Adventures in Kosher Cooking

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Roasted Sweet Potato, Pears and Red Onions

2 Bartlett pears, about 14 oz, cored and cut into wedges
2 small red onions, cut into wedges
2 small sweet potatoes (about 1 lb), cut into 1/2-inch-thick half-moons
6 sprigs thyme, plus more for serving
3 tbsp. olive oil
Kosher salt
Heat oven to 425°F.On a large rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper.

Roast until golden brown and tender, 35 to 45 minutes.

Sprinkle with additional thyme if desired.