Halloween Roasted Veggies
No tricks, just treats—these Halloween roasted veggies are spooky, savory, and seriously adorable! With sweet potato jack-o-lanterns, beetroot witch’s hats, and crispy potato ghosts, they prove that festive food can be fun and wholesome. Best part? They come together with just 25 minutes of prep!
Servings: 4 servings
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
- Parboil: Bring a large pot of water to a boil. Cut the 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 jack-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 the oven to 400°F (204 C). Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary, 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. Enjoy!
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 63g | Protein: 5.8g | Fat: 7.7g | Saturated Fat: 1.2g | Sodium: 200mg | Fiber: 10.8g | Sugar: 16g | Calcium: 60mg | Iron: 2.5mg
