Roasted Halloween Vegetables

These Roasted Halloween Vegetables are a fun and simple way to celebrate this October! With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, this is a simple dish with some major wow factor. A fun and festive side dish  for my mummy meatloaf and a great way to get those little ghouls and goblins of yours to eat their vegetables!

Roasted Halloween Vegetables

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 (my guilty pleasure). But I realize that 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 roasted Halloween vegetables are celebratory and spooky, without all the sugar.

RELATED: don’t miss this Roasted Eggplant with feta and mint. A delicious AND healthy side dish, does it get any better?

To make roasted Halloween vegetables you’ll need:

• 2 large sweet potatoes
• 2 large white potatoes
• 4 carrots, peeled
• 2 (large) to 3 (medium) red beets
• 2 Tbsp olive oil
• Pinch of salt and pepper
• 2 Tbsp rosemary
• 1/2 bulb garlic, cloves separated with skin still on
• 1 tsp balsamic vinegar
• 1 tsp honey

Kitchen tools you may find helpful:

• Halloween cookie cutters (Jack-o-lantern, ghost, and witch’s hats)
• Parchment paper
• Small paring knife
• Baking sheet

SCROLL DOWN FOR THE PRINTABLE VERSION OF THIS RECIPE

So here’s how you work these into game day (i.e. Halloween). Serve them as a filling and healthy side dish come Halloween day. They’re packed with fiber and vitamins, meaning you and the family will be full and energized come time to trick-or-treat!

More Fall and Halloween ideas:

1. If it’s adult beverage ideas you are after, this spiderweb martini is a spooky twist on the White Russian.
2. If you’re into the “trick” part of trick-or-treat, you’ll definitely want to make this kitty litter cake. It’s always a HUGE hit at Halloween parties and so fun to see whose willing to take a bite!
3. Looking for something a little tamer and more neutral? How about an apple pie cocktail for your guests?
4. This peanut butter apple dip is always a crowd pleaser, and perfect for the abundance of apples available at this time of year!
5. Although these witch fingers cookies look completely grotesque, they are sinfully delicious.
6. Jalapeno popper mummies are cute, spooky, and loaded with tasty ingredients.

Roasted Halloween Vegetables

These Roasted Halloween Vegetables are a fun and simple way to celebrate this October! With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, this is a simple dish with some major wow factor!

5 from 2 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Sides

Servings: 3 to 4

35 minutes mins

Author: Amanda Davis

Ingredients

• ▢ 2 large sweet potatoes
• ▢ 2 large white potatoes
• ▢ 4 carrots peeled
• ▢ 2 large to 3 (medium) red beets
• ▢ 2 Tbsp olive oil
• ▢ Pinch of salt and pepper
• ▢ 2 Tbsp rosemary
• ▢ ½ bulb garlic cloves separated with skin still on
• ▢ 1 tsp balsamic vinegar
• ▢ 1 tsp honey

Instructions

• 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.
• 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!)
• 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.
• 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.
• 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.

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!