Description
This Roasted Halloween Vegetables recipe transforms sweet potatoes, white potatoes, carrots, and beets into festive Halloween shapes like jack-o-lanterns, ghosts, and witch’s hats. Parboiled for tenderness, the vegetables are coated with olive oil, rosemary, garlic, and finished with a drizzle of balsamic vinegar and honey for a deliciously seasonal side dish perfect for a Halloween celebration.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots, peeled
- 2 large to 3 medium red beets
Seasonings & Oil
- 2 tbsp olive oil
- Pinch of salt and pepper
- 2 tbsp fresh rosemary leaves
- 1/2 bulb garlic, cloves separated with skin still on
Finishing Touches
- 1 tsp balsamic vinegar
- 1 tsp honey
Instructions
- Boil Potatoes: Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half widthwise and drop them into the boiling water. Boil for 5 minutes to partially cook, then remove from the water.
- Boil Beets and Carrots: Into the same boiling water, drop the whole beets and peeled carrots. Boil for 5 minutes to soften slightly, then remove.
- Cut Vegetables into Shapes: Slice the parboiled sweet potatoes and white potatoes into ½ inch thick slabs. Use a small paring knife or pumpkin cookie cutter to carve jack-o-lantern shapes into sweet potatoes and ghost shapes into white potatoes, using a straw to cut out eye holes. Slice beets into ½ inch thick slabs and cut witch’s hat shapes. Leave the carrots whole to resemble witch’s fingers.
- Prepare for Roasting: Spread the shaped vegetables onto a parchment paper-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and rosemary leaves. Toss gently to evenly coat. 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, flipping the vegetables halfway through to ensure even roasting.
- Apply Finishing Glazes: When 10 minutes remain, drizzle balsamic vinegar over the beets and honey over the carrots. Return the baking sheet to the oven and finish roasting.
- Serve: Remove from the oven when done and allow to cool slightly before serving your festive roasted Halloween vegetables.
Notes
- Parboiling vegetables before roasting ensures they cook evenly and become tender without burning.
- Use fresh rosemary leaves for better flavor; dried rosemary can be more pungent so adjust accordingly.
- To make cutting shapes easier, slightly chill the parboiled vegetables beforehand.
- The honey on carrots balances the earthiness of the roasted vegetables with a touch of sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 5.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
