Halloween Roasted Veggies
User Reviews
5
Halloween Roasted Veggies
Description
Halloween Roasted Veggies is a festive vegetable dish combining sweet potatoes, white potatoes, carrots, and red beets, cut into whimsical Halloween shapes such as jack-o-lanterns, ghosts, and witch's hats. The prep begins with parboiling each vegetable to partially cook them and soften for roasting. Potatoes are sliced into slabs before being carved, while carrots remain whole.
After cutting, the vegetables are coated with olive oil, sprinkled with salt, pepper, and rosemary, and scattered with garlic cloves in their skins for aromatic flavor. A touch of balsamic vinegar and honey adds subtle acidity and sweetness, balancing the earthiness of the roasted vegetables. Baking at 400°F for about an hour creates tender interiors and browned, crispy exteriors, highlighting each vegetable's texture and natural sugars.
This colorful dish can serve as a seasonal side for any autumn meal, bringing both visual appeal and comforting root vegetable flavors to the table.
Ingredients
- 2 large sweet potato
- 2 large potatoes white
- 4 carrot peeled
- 3 red beet large, medium
- 2 Tbsp olive oil 30 mL
- salt pinch
- black pepper pinch
- 2 Tbsp rosemary
- ½ garlic cloves separated with skin still on, bulb
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 332kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 5.8g | 12% |
| Fat | 7.7g | 12% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 200mg | 8% |
| Fiber | 10.8g | 43% |
| Sugar | 16g | 32% |
| Calcium | 60mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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