Roasted Halloween Vegetables Recipe

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Halloween treats are a standard this time of year. At least in America. But you don’t have to drown yourself in sugar to get into the spirit of the holiday. These roasted Halloween vegetables prove that!

Odd-shaped and quirky looking, they’re not all that pretty to look at. Yet, they’re super-nutritious, low on the glycemic index, and offer a wealth of health benefits. They even make a tasty, cold snack the next day.

An overhead view looking down on a plate filled with Halloween Roasted Vegetables.

What Is The Traditional Food For Halloween?

There is no “traditional” food for Halloween except for candy of all different types, thanks to the tradition of trick-or-treating. So most often, that leaves people with an inevitably large array of options. You can make pretty much anything. As long as it’s in Halloween shapes or colors, it works!

Which Vegetable Is Associated With Halloween?

The obvious choice is a pumpkin. However, there are other vegetables that are associated with Halloween as well. Turnips were the original jack-o-lanterns before people started carving pumpkins. Pretty much any root vegetable is appropriate for Halloween, and even for this recipe!

Are Roasted Vegetables Healthy?

Absolutely! Root vegetables are incredibly healthy no matter how you cook them! They are filled with tons of vitamins, minerals, and all-around good-for-you nutrients. You can’t go wrong with veggies! Especially if you roast them!

A woman's hand holds a bat-shaped roasted beet up for the camera.

Are Roasted Vegetables Healthy?

Absolutely! Root vegetables are incredibly healthy no matter how you cook them! They are filled with tons of vitamins, minerals, and all-around good-for-you nutrients. You can’t go wrong with veggies! Especially if you roast them!

What Shapes For Which Vegetables?

  • Sweet potato jack-o-lanterns
  • White potatoes for spooky potato ghosts
  • Beetroot for witch’s hat shapes or cat shapes

Recipe Variations For Halloween Roasted Veggies

You can use different vegetables if you keep the root vegetables separated from the other vegetables. You’ll want to remove the other vegetables from the oven sooner than the root vegetables. So two separate pans are recommended.

Drizzle honey or balsamic vinegar over the vegetables before roasting. It pairs well with the rosemary leaves. You can use other kinds of vinegar as well, but balsamic vinegar will work best here.

Try These Veggies Too

  • Cauliflower
  • Beets
  • Garlic cloves
  • Mushrooms
  • Celery
  • Carrots

You’ll want a small paring knife for working with smaller veggies if you plan to cut them into shapes. But the smaller veggies can be roasted alongside other vegetables that are cut into shapes.

A side view of a plate holding differently shaped Halloween Roasted Vegetables.

The Ingredients

Large sweet potatoes – Find a round sweet potato. The rounder, the better.

Large potatoes – Russets are a great choice because of their thickness. However, any potato that will fit the cookie cutters you want to use will work.

Large beetroot – Again, look for something as round as possible.

Oil – Any light-flavored oil will work here. Olive oil will work, but it has a lower smoke point. Try something like safflower oil, avocado oil, or even coconut oil.

Fresh rosemary sprigs – Get the freshest you can find. Pick off any darkened needles on the sprigs. Then remove the fresh needles for the recipe. You can use as much or as little as you like. And if you prefer it, you can also use ground rosemary.

Garlic powder – You can also use garlic granules.

Onion powder – You can also use onion granules.

Salt – I used pink Himalayan salt. But use whatever salt you normally cook with.

Pepper – Black pepper is best, but white pepper can work too.

How To Make Halloween Roasted Vegetables

Root Vegetable laying on a cutting board.

Preheat the oven to 450º F., peel and cut the vegetables into ¼- inch thick slices. The thicker the width of your slices, the longer these will take to cook. So keep them on the thinner side.

Slices of root vegetables with cookie cutters on them.

With a cookie cutter or a knife, cut the slices into Halloween shapes.

Halloween Roasted Vegetables laying on a parchment-lined baking sheet, topped with seasonings and fresh herbs.

Set veggies on a baking sheet with parchment paper, and make sure to separate them enough since the beetroot can stain the other vegetables. Drizzle your vegetables with oil, and sprinkle with salt, ground pepper, onion powder, and garlic powder. Toss to evenly coat.

Halloween Roasted Vegetables cooling on a sheet pan after roasting.

Place your vegetables inside the oven and bake for 40 minutes, or until golden and crispy. Once done, remove them from the oven and let them sit for 10 minutes before serving.

How To Store Halloween Roasted Vegetables

Keep these in an airtight container and store them in the fridge for up to 4 or 5 days. You can also freeze these. If packed well, they will last up to 4 months in the freezer.

How To Reheat Roasted Vegetables

It’s easiest to heat these in a microwave, but it does soften the texture. If you want to preserve the roasted texture, reheat these in an oven at 350 for about 15 minutes, or until they are warmed to your liking. If you are concerned about them burning, place a loose piece of foil over the top.

Recipe Supplies

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Rimmed cookie sheets sold on Amazon. (Affiliate link)
Metal spatula sold on Amazon. (Affiliate link)
Halloween cookie cutters sold on Amazon. (Affiliate link)

More Roasted Vegetable Recipes

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An overhead view looking down on a plate filled with Halloween Roasted Vegetables.

Halloween Roasted Vegetables Recipe

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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 3 servings
Calories: 184kcal

Equipment

  • 1 standard baking pan

Ingredients

  • 1 large sweet potato
  • 1 large potato
  • 1 large beetroot
  • 2 tbsp. oil
  • 2 medium fresh rosemary sprigs
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • salt to taste
  • pepper to taste

Instructions

  • Preheat the oven to 450º F., and cut the vegetables into ¼- inch thick slices.
    Root Vegetable laying on a cutting board.
  • With a cookie cutter or a knife, cut the slices into Halloween shapes.
    Slices of root vegetables with cookie cutters on them.
  • Place your Halloween vegetables over a baking sheet with parchment paper, and make sure to separate them enough since the beetroot can stain the other vegetables. Drizzle your vegetables with oil, and sprinkle with salt, ground pepper, onion powder, and garlic powder. Toss to evenly coat.
    Halloween Roasted Vegetables laying on a parchment-lined baking sheet, topped with seasonings and fresh herbs.
  • Place your vegetables inside the oven and bake for 40 minutes, or until golden and crispy. Once done, remove them from the oven and let them sit for 10 minutes before serving.
    Halloween Roasted Vegetables cooling on a sheet pan after roasting.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 101mg | Potassium: 469mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10726IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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