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No tricks, just treats—these Halloween roasted veggies are spooky, savory, and seriously adorable! With sweet potato jack-o-lanterns, beetroot witch’s hats, and crispy potato ghosts, they prove that festive food can be fun and wholesome. Best part? They come together with just 25 minutes of prep!
save this recipe!The Snack Of The Season
Even though I’m a health food blogger and study nutrition, I celebrate Halloween like everyone else—eating massive amounts of candy. But I realize this isn’t a sustainable way of getting through the month of October, so we’re going to change that up a bit, k?
These Halloween roasted veggies bring all the spooky vibes without the sugar crash, making them the perfect festive dinner recipe that’s actually healthy for you. We’ve got potato ghosts, sweet potato jack-o-lanterns, and beetroot witch’s hats that are fun, colorful, and way too cute to resist.
Serve them before you head out trick-or-treating so your belly is full of vitamins and minerals (and so you’ll be less tempted to snack on candy all night!).
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Grab These Ingredients
These Halloween roasted veggies come together with just a handful of simple ingredients—nothing scary here! Jump to the recipe card for exact measurements—this is only an overview.
- Sweet Potatoes: Perfect for creating mini jack-o-lanterns! They also caramelize beautifully when roasted. (Bonus: sweet potatoes are packed with vitamin A for glowing skin.)
- White Potatoes: The ideal canvas for crispy, ghost-shaped bites.
- Carrots: Adds a pop of color and makes the perfect witch’s finger shape! Plus, they’re full of beta-carotene for night vision (which you’ll need for spotting ghosts, obviously).
- Red Beets: Earthy and vibrant, perfect for spooky witch’s hats!
- Olive Oil: Helps crisp up the veggies and adds a rich, savory depth. Use extra-virgin olive oil for the best flavor and most health benefits.
- Seasonings: A cozy mix of rosemary, salt, and pepper gives these veggies a savory, aromatic boost.
- Garlic: Roasts to perfection, adding sweet, mellow garlic goodness.
- Finishing Touches: Finish your veggies off with a touch of balsamic for tangy depth and a drizzle of sweetness to balance the savory vibes. (Use maple syrup to keep things vegan!)
Here’s What To Do
This Halloween roasted veggies recipe is eerily easy! Jump to the recipe card for the full printable instructions.
- Parboil both potatoes, then do the same for the whole beets and carrots.
- Cut both potatoes into slabs, then cut the veggies into their respective shapes. (We’ll call the carrots witch’s fingers and just leave them be.)
- Bake the veggies with oil and seasonings, flipping halfway through.
- Drizzle balsamic over the beets and honey over the carrots when you have 10 minutes left. Enjoy hot!
More Spooky Recipes
Halloween Roasted Veggies
Ingredients
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots, peeled
- 3 red beets, large, medium
- 2 Tbsp olive oil, 30 mL
- Pinch of salt and pepper
- 2 Tbsp rosemary
- ½ bulb garlic, cloves separated with skin still on
- 1 tsp balsamic vinegar, 5 mL
- 1 tsp honey, 5 mL, or maple syrup for vegan option
Instructions
- Parboil: Bring a large pot of water to a boil. Cut the sweet potatoes and white potatoes in half, width wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.
- Cut: Cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a cookie cutter, cut jack-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!) Cut beets them into ½ inch thick slabs, then cut out witch's hat shapes. (We'll call the carrots witch's fingers and just leave them be.)
- Bake: Preheat the oven to 400°F (204 C). Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary, and toss to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan. Bake for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven. Enjoy!
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
These are super cute!
Thanks, Lori! 🙂
I love this idea
Thanks, David! Never too early to start planning for Halloween 😀
How many pieces are in a serving?
Hi Kim! It differs a bit depending on the size of your veggies, but you can count on each serving consisting of 1 to 2 of each type of veggie (serves 4 people)
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi Barbara! Please feel free to share a link back to the recipe. Thanks for reaching out!
This is great! I have a mom meetup I am going to right before Halloween and I always bring the healthy snack. People are going to love these!! Thanks for the idea:)
Yay, so happy to hear Jo! Enjoy! 😀
hi! im super excited to make these this year for halloween! do you think i could make them the week before freeze them and then reheat when im ready? 🙂 thanks!
Yay! So excited you’re making them! You could freeze them after roasting (then reheat on the stove or oven before serving). But honestly, they last about 5 to 7 days in the fridge. You could also just store them there until Halloween 😀 Enjoy!