Halloween Roasted Veggies

Transform ordinary root vegetables into spooky Halloween treats with this easy roasting method that turns sweet potatoes into jack-o-lanterns, white potatoes into ghosts, and beets into witch hats!

95 min Serves 4 Easy American

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This recipe guides you through parboiling, carving, and roasting sweet potatoes, white potatoes, carrots, and beets into festive Halloween shapes, finished with a balsamic and honey glaze.

Directions

Fill a large pot with water and bring it to a rolling boil. Slice both the sweet potatoes and white potatoes in half across their width, then lower them into the bubbling liquid. Let them cook for exactly five minutes before taking them out. Next, add the whole carrots and beets to the same pot and boil them for another five minutes.

Remove the potatoes from the water and slice them into thick pieces measuring about half an inch. Use a small knife or a cookie cutter to carve jack-o-lantern faces into the sweet potato slices. For the white potatoes, create ghost silhouettes by cutting out the main shape and using a straw to punch holes for the eyes. Slice the beets into half-inch rounds and cut out witch hat shapes from them. Leave the boiled carrots whole to resemble witch fingers.

Heat your oven to 400°F (204 C). Arrange the shaped vegetables on a baking sheet lined with parchment paper. Drizzle everything with the olive oil, then season with a pinch of salt, pepper, and the rosemary, tossing until all pieces are coated. Press down on the garlic cloves with the side of your knife to crush them, then scatter them around the tray. Roast the vegetables for one hour, turning them over halfway through the cooking time. During the final ten minutes, drizzle the balsamic vinegar over the beets and the honey over the carrots before putting them back in the oven to finish.