Halloween Veggies

Celebrate Halloween with these Jack-o-Lanterns Sweet Potatoes, Ghosts Potatoes & Witch Hat Beets, for an incredible dinner veggies side..

Vegan | Gluten-free | Soy-free

Okay, so we need to talk about the elephant in the room: Halloween this year is far from ideal. That’s why my Halloween content this year my look & feel different from pasts years. I don’t want to encourage anyone to go to parties or gatherings, that’s why this year the recipes may seem a little bit more for home dinners or for a scary movie night.

On another note, is it me, or is it incredibly difficult to find savory Halloween recipes? It seems like most recipes are dips & sweets, which, don’t get me wrong, I absolutely love for a party, but not so much for a homecooked Halloween dinner. That’s why when I saw this idea on Pinterest, I flipped and thought that it was such a good recipe to recreate with a VeggieJeva twist. 

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These home-baked veggies are quick, easy, and delicious! Plus you get to be extra creative in the kitchen when cutting & carving the sweet potato jack-o-lanterns, beetroot witch’s hats, and potato ghosts. The result is savory & beautiful Halloween Roasted Veggies that are the perfect side for you Halloween dinner!

Notes:

• Don’t be wasteful! Throw every piece that you cut and carve in an extra pan or save them for later. But please don’t throw them away. 
• No need to peel the veggies beforehand, but feel free to do so if you want.
• Disclaimer: This recipe is inspired by an image found on Pinterest; unfortunately I couldn’t find the original author since there were different blogs claiming to own the exact same blog post and images. But the recipe is all VeggieJeva. 

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Halloween Veggies

Rating: 5.0/5

( 1 voted )

Serves: 4 Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 large sweet potatoes (Jack-o-Lanterns)
• 2 large white potatoes (Ghosts)
• 2 red beets large, medium (Witch Hats)
• 2 Tbsp avocado oil or olive oil
• Pinch of salt and pepper
• ½ tbsp garlic powder
• ½ tbsp onion powder
• A handful of fresh rosemary, parsley & thyme
• 5-10 garlic cloves, with the skin still on

Procedure

1. Cut the sweet potatoes, beets & potatoes,  into ½ inch thick (1 cm) slabs. 
2. Preheat the oven to 400 F (204 C), and prepare baking sheet with parchment paper. 
3. With a small knife or with a cookie cutter, cut and carve the corresponding shapes. Pumpkin shape & jack-o-lanterns carvings on the sweet potatoes, witch hats for the beets, and ghosts for the potatoes. 
4. Set veggies on a parchment-lined baking sheet, along with the garlic (slightly crushed). I recommend keeping the beets separately, otherwise, they might stain your other veggies. 
5. Drizzle with oil, sprinkle with salt, pepper, and herbs, and toss to evenly coat. 
6. Bake for 4o-60 minutes or until golden, and check them halfway through to make sure they don’t burn.
7. Serve with your favorite side, and ENJOY!

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