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Halloween Roasted Vegetables

Spooky Halloween Roasted Vegetables for a Festive Feast

Enjoy these Halloween Roasted Vegetables, a colorful and nutritious side dish perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Sweet Potatoes Can substitute butternut squash.
  • 2 medium White Potatoes Yukon gold for creaminess.
  • 2 medium Carrots Peel for a smoother bite.
  • 2 medium Red Beets Golden beets are a less staining alternative.
For Roasting
  • 3 tablespoons Olive Oil Avocado oil for higher smoke point.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoons Rosemary Thyme or sage can be used.
  • 4 cloves Garlic Use whole and unpeeled for milder flavor.
For the Finishing Touches
  • 2 tablespoons Balsamic Vinegar Enhances flavor of beets.
  • 1 tablespoon Honey Maple syrup for a vegan option.

Equipment

  • large pot
  • baking sheet
  • parchment paper
  • Pumpkin Cookie Cutter

Method
 

Step-by-Step Instructions
  1. Wash the sweet potatoes, white potatoes, beets, and carrots thoroughly. Boil halved sweet and white potatoes for 5 minutes.
  2. Add whole beets and peeled carrots to the boiling water and cook for an additional 5 minutes until slightly tender.
  3. Drain and cool the vegetables. Cut sweet and white potatoes into thick slabs using a pumpkin cookie cutter for shapes.
  4. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Arrange shaped vegetables on the baking sheet.
  5. Drizzle vegetables with olive oil, season with salt, pepper, and rosemary, then scatter garlic cloves around them.
  6. Roast for 1 hour, flipping halfway through.
  7. In the last 10 minutes, drizzle with balsamic vinegar and honey, return to oven to caramelize.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 18000IUVitamin C: 20mgCalcium: 60mgIron: 1mg

Notes

This dish is versatile; swap veggies according to preference, and store leftovers in an airtight container for up to 3 days.

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