Description
This Roasted Halloween Vegetables recipe features festive cutouts of sweet potatoes, white potatoes, beets, and carrots, tossed in aromatic rosemary, garlic, and a touch of balsamic vinegar and honey for a deliciously seasonal side dish. Perfectly roasted to bring out natural sweetness and vibrant colors, these playful vegetable shapes make a fun and healthy addition to any Halloween table.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots, peeled
- 2 to 3 medium red beets
Seasonings & Extras
- 2 Tbsp olive oil
- Pinch of salt and pepper
- 2 Tbsp rosemary leaves
- ½ bulb garlic cloves, separated with skin on
- 1 tsp balsamic vinegar
- 1 tsp honey
Instructions
- Boil Potatoes: Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half width-wise and drop them into the boiling water. Boil for 5 minutes to soften them slightly, then remove and set aside.
- Boil Beets and Carrots: Drop whole beets and carrots into the same boiling water and cook for 5 minutes to start softening.
- Prepare Potato Shapes: While the beets and carrots cook, cut the boiled potatoes into ½ inch (1 cm) thick slabs. Using a small paring knife or pumpkin cookie cutters, cut jack-o-lantern shapes into the sweet potato slices. For the white potatoes, cut ghost shapes, using a straw to punch out eyes as a fun detail.
- Cut Beets and Leave Carrots: Remove beets from water, slice into ½ inch slabs, and cut out witch’s hat shapes from them. Leave the carrots whole as witch’s fingers—no additional cutting necessary.
- Season and Arrange Vegetables: Place all the prepared vegetables on a parchment paper-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and rosemary leaves. Toss gently to ensure all veggies are evenly coated. Crush the garlic cloves lightly with the flat side of a knife and scatter them across the baking sheet.
- Bake: Preheat oven to 400°F (204°C). Bake the vegetables for 1 hour, flipping them gently halfway through to ensure even roasting.
- Add Final Flavors: When 10 minutes remain on the timer, drizzle balsamic vinegar over the beets and honey over the carrots. Return the tray to the oven to finish roasting.
Notes
- You can substitute fresh rosemary with dried, using 1 tablespoon if that’s all you have.
- For extra crispiness, ensure vegetables are spread out in a single layer without overcrowding.
- The honey and balsamic add a nice sweet-tart balance but can be omitted for a more savory version.
- Cutting fun shapes makes this recipe perfect for a Halloween kids’ party or festive family meal.
- The boiling step partially cooks the vegetables, which reduces roasting time and helps maintain shape during baking.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
