Serves 3 -4
Roasted Halloween Vegetables
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots, peeled
- 2 (large) to 3 (medium) red beets
- 2 Tbsp olive oil
- Pinch of salt and pepper
- 2 Tbsp rosemary
- ½ bulb garlic, cloves separated with skin still on
- 1 tsp balsamic vinegar
- 1 tsp honey
– Bring a large pot of water to a boil. Cut 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.
– While beets and carrots cook, cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a pumpkin cookie cutter, cut jac-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!)
– Remove beets from water and cut 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.
– Set veggies onto a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss around to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.
– Bake at 400 degrees F (204 C) 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.