Description
Delight in this festive Roasted Halloween Vegetables recipe featuring creatively shaped sweet potatoes, white potatoes, beets, and carrots. Parboiled for tenderness, then roasted to bring out natural sweetness and infused with rosemary, garlic, balsamic vinegar, and honey for a seasonal, flavorful side dish perfect for Halloween celebrations.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots, peeled
- 2 large to 3 medium red beets
Seasonings
- 2 Tbsp olive oil
- Pinch of salt and pepper
- 2 Tbsp rosemary leaves
- ½ bulb garlic cloves, separated with skin on
- 1 tsp balsamic vinegar
- 1 tsp honey
Instructions
- Parboil Potatoes: Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half widthwise, then drop into boiling water. Boil for 5 minutes to slightly soften, then remove from water.
- Parboil Beets and Carrots: Add whole beets and peeled carrots into the boiling water. Boil for 5 minutes to soften slightly, then remove.
- Cut Potato Shapes: Slice both sweet and white potatoes into ½ inch thick slabs. Using a small paring knife or cookie cutters, carve jack-o-lantern shapes in sweet potatoes and ghost shapes in white potatoes. Use a straw or small tool to cut out eyes and details.
- Cut Beet and Prepare Carrots: Slice beets into ½ inch thick slabs and cut into witch’s hat shapes. Leave carrots whole as witch’s fingers.
- Season Vegetables: Arrange all vegetables on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and rosemary leaves. Toss gently to coat evenly. Crush garlic cloves with the flat side of a knife and scatter them around the pan.
- Roast Vegetables: Bake in a preheated oven at 400°F (204°C) for 1 hour. Flip the vegetables halfway through to ensure even roasting.
- Finish with Glaze: When 10 minutes remain, drizzle balsamic vinegar over the beets and honey over the carrots. Return to oven to finish roasting until tender and caramelized.
Notes
- Parboiling helps vegetables cook evenly and keeps them tender inside after roasting.
- Using cookie cutters for shapes adds a fun Halloween twist suitable for kids and parties.
- You can substitute fresh herbs if rosemary isn’t available.
- Adjust roasting time if vegetables are cut thicker or thinner to prevent overcooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving (about 1/4 of prepared vegetables)
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
