Halloween Roasted Veggies

Directions

1. Fill a large pot with water and bring it to a rolling boil. Slice the sweet potatoes and white potatoes in half across the middle, then add them to the boiling water. After 5 minutes, take them out. Next, drop the whole beets and carrots into the same boiling water and cook for another 5 minutes.
2. Slice the potatoes into 1 cm thick rounds. Use a small paring knife or a cookie cutter to carve jack-o-lantern shapes from the sweet potato slices. For the white potatoes, cut ghost shapes (you can use a straw to poke out the eyes). Slice the beets into 1 cm thick slabs and cut them into witch's hat shapes. Leave the carrots whole to resemble witch's fingers.
3. Set your oven to 400°F (204°C). Arrange the vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt, pepper, and rosemary, tossing to coat evenly. Use the flat side of a knife to crush the garlic cloves and scatter them around the pan. Bake for 1 hour, flipping the veggies halfway through. When 10 minutes remain, drizzle balsamic vinegar over the beets and honey (or maple syrup) over the carrots, then return to the oven to finish.