Halloween Roasted Veggies
With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, these savory Halloween Roasted Veggies are a healthy Halloween dinner recipe!
Even though I’m a health food blogger and study nutrition, I celebrate Halloween like everyone else…eating massive amounts of candy and candy corn. But I realize this isn’t a sustainable way of getting through the month of October, so today I thought we could change it up a bit.
These healthy Halloween vegetables are celebratory and spooky and make the perfect Halloween dinner recipe, without all the sugar!
By the way, what’s everyone dressing up as this year? It’ll be my first Halloween in Holland, so naturally I’ve informed the boyfriend-tulip-man that regardless of the presence of a Halloween party/event/invitation, I WILL be dressing up. I can’t just break a 24 year record of killer Halloween costumes now, right?
Anyways, back to these veggies. They’re good. Like really good. The tulip-man approved, then called his tulip-mama so that I could tell her how to make them. Serve them before you head out trick-or-treating so your belly is full of healthy fibers and vitamins (and so you’ll be less tempted to snack on candy all night!)
P.S. These Halloween Roasted Veggies pair perfectly with this Black Bean Booooo-dle Soup!
Halloween Roasted Veggies
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots peeled
- 3 red beets large, medium
- 2 Tbsp olive oil 30 mL
- Pinch of salt and pepper
- 2 Tbsp rosemary
- ½ bulb garlic cloves separated with skin still on
- 1 tsp balsamic vinegar 5 mL
- 1 tsp honey 5 mL, or maple syrup for vegan option
- Parboil: Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.
- Cut: Cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a cookie cutter, cut jac-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!) Cut beets them into ½ inch thick slabs, then cut out witch’s hat shapes. We’ll call the carrots witch’s fingers and just leave them be.
- Bake: Preheat oven to 400 degrees F (204 C). Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan. Bake for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.
This recipe first appeared over on Amanda’s Cookin‘, where I’m a contributor.