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

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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

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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.

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.