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This year, I was on my own for Yom Kippur – the Jewish holiday when you reflect on your past actions and envision the life you want in the coming year. So, I gathered a few friends and put together a traditional meal, to remind myself of home and start the year off right.

For this meal, I revisited some old favorites – beef short ribs and potato latkes – but also highlighted the season’s vegetables. Bagels optional.

1 large bunch carrots, peeled and trimmed
4 medium leeks, green parts discarded
2 tablespoons butter, melted
Salt and pepper

1. Preheat oven to 425.
2. Chop carrots diagonally into 1 1/2 inch pieces
3. Cut leeks in half lengthwise, then wash thoroughly, making sure to remove all grit.
4. When leeks are clean, slice into thin half moons.
5. Toss butter with carrots and leeks, then sprinkle with salt and pepper.
6. Place vegetables in oiled boiling pan. Bake at until carrots are soft, about 20 minutes, tossing halfway through.