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Halloween Roasted Veggies

With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!

With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, these 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 Halloween Roasted Veggies are celebratory and spooky, 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?

Halloween Roasted Veggies

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!)

With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!Halloween Roasted Veggies

Halloween Roasted Veggies
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Halloween Roasted Veggies

With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!

Course Side Dishes
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion Halloween
Time 60 minutes or more
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 332 kcal
Author Live Eat Learn

Ingredients

  • 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

Instructions

  1. 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.
  2. While beets and carrots cook, cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a pumpkin 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!)
  3. Remove beets from water and cut 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.
  4. Set veggies onto a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss around to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.
  5. Bake at 400 degrees F (204 C) 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.
Nutrition Facts
Halloween Roasted Veggies
Amount Per Serving (1 serving)
Calories 332 Calories from Fat 69
% Daily Value*
Total Fat 7.7g 12%
Sodium 200mg 8%
Total Carbohydrates 63g 21%
Dietary Fiber 10.8g 43%
Protein 5.8g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for this Halloween Dinner Recipe


This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these recipes possible! This recipe first appeared over on Amanda’s Cookin‘, where I’m a contributor.

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Comments (5)

    1. Sarah says:

      Thanks, Lori! 🙂

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