Halloween Roasted Veggies
A fun and spooky plant-based dish perfect for a healthy Halloween dinner. Featuring carved sweet potato jack-o-lanterns and potato ghosts!
Equipment
- Large Pot
- Baking Sheet
- Cookie Cutters
Ingredients
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots peeled
- 3 large red beets
- 2 Tbsp olive oil
- pinch salt and pepper
- 2 Tbsp rosemary
- 0.5 bulb garlic cloves separated with skin on
- 1 tsp balsamic vinegar
- 1 tsp honey or maple syrup for vegan
Instructions
- Prep the veggies: Bring a large pot of water to a boil. Cut the sweet potatoes and white potatoes in half widthwise, then boil for 5 minutes. Remove them from the water, then add the whole beets and carrots and boil for another 5 minutes.
- Cut spooky shapes: Slice the potatoes into 1/2-inch thick slabs. Use a small knife or cookie cutter to carve jack-o-lantern faces into the sweet potatoes. Cut ghost shapes from the white potatoes (use a straw for the eyes!). Slice the beets into 1/2-inch slabs and cut witch’s hat shapes. Leave the carrots whole as witch's fingers.
- Season and roast: Preheat your oven to 400°F. Arrange all the cut veggies on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and rosemary, then toss well to coat. Scatter the garlic cloves around the pan. Roast for 1 hour, flipping the vegetables halfway through.
- Finish with a glaze: When there are 10 minutes left, drizzle the beets with balsamic vinegar and the carrots with honey (or maple syrup). Return to the oven for the final 10 minutes. Serve hot!
Notes
Nutrition per serving: Calories: 332, Total Carbs: 63g, Net Carbs: 52g, Fats: 7.7g, Protein: 5.8g. Enjoy this spooky and healthy treat!
