Roasted Halloween Vegetables

Directions

1. Start by filling a big pot with water and heating it until it boils. Halve the sweet potatoes and white potatoes width-wise, then carefully place them into the boiling water. Let them boil for exactly 5 minutes before taking them out. Next, add the whole beets and carrots to the same boiling water and cook them for 5 minutes as well.
2. While the beets and carrots are boiling, slice the potatoes into ½-inch (1 cm) thick rounds. Using a small paring knife or a pumpkin-shaped cookie cutter, carve jack-o'-lantern faces into the sweet potato slices. For the white potatoes, create ghost shapes—you can even use a straw to poke out little eyes for the ghosts!
3. Take the beets out of the water and slice them into ½-inch thick rounds. Use a knife to cut witch's hat shapes from the beet slices. The carrots can stay whole—they'll represent witch's fingers.
4. Arrange all the shaped vegetables on a baking sheet lined with parchment paper. Drizzle olive oil over them, then sprinkle with salt, pepper, and rosemary leaves. Toss everything gently to coat evenly. Smash the garlic cloves with the side of your knife and scatter them across the pan.
5. Preheat your oven to 400°F (204°C) and bake the vegetables for 1 hour, flipping them midway through the cooking time. When there are only 10 minutes left, drizzle balsamic vinegar over the beet hats and honey over the carrot fingers, then pop them back in the oven to finish.