These spooky Halloween vegetables are one of our easiest Halloween recipes. It features a few healthy veggies cut into spooky shapes like ghosts, bats and cats! Oh my.
This easy and healthy Halloween side dish recipe is perfect for your next party and make a cute Halloween appetizer.
It's simple to make, and features a variety of spooky vegetables that are perfect for the holiday.
So get ready to impress your guests with these fun Halloween veggies.
I don't know why, but ordinary food cut up into fun shapes makes everything so much more fun.
And these roasted Halloween vegetables are loaded with both flavor and fun!
They're seasoned with rosemary and garlic and are roasted to perfection!
Plus all the fun colors of the vegetables pair perfectly with the spooky shapes.
Why You'll Love These Halloween Veggies
- These roasted Halloween vegetables will be a total hit for Halloween parties or for even for an intimate family dinner as a fun way to celebrate Halloween.
- These make a fun healthy snack
- These can be cut into any fun shapes you want for Halloween
- These can easily be set out to make a Halloween veggie tray
Vegetables: The veggies we chose to use include a sweet potato, a russet potato and a beet.
I chose them because honestly root veggies seem to work best for cutting into shapes and the colors are perfect for Halloween.
Rosemary: I love using fresh rosemary on roasted vegetables. Dried will work too.
Seasonings: The other seasonings we used include garlic powder, onion powder and salt & pepper.
Choosing the Cookie Cutters
To cut out vegetables into Halloween shapes, we simply used fun Halloween cookie cutters.
We cut out white potatoes into ghosts shapes using a ghost cookie cutter.
We made sweet potato jack o lantern's from the sweet potatoes, because obviously they're orange.
And with the beets we cut bat, cat and skull shapes.
Of course beet root witch's hats would have been fun too. Or skeletons and little ghouls.
Really it all comes down to find big fun shapes you'll enjoy.
How to Make Halloween Veggies
To make your own Halloween veggies, start by washing and drying your vegetables.
Slice the sweet potato, white potato and beet root into ¼ inch thick slices.
Then using your cookie cutter, cut the slices into different Halloween shapes.
We made spooky potato ghosts, we used the cut sweet potatoes to turn them into jack o lantern shapes.
And the beets we cut into all sorts of fun Halloween shapes.
The dark red just looks so good next to the bright orange sweet potatoes.
Then drizzle the vegetable shapes your oil and sprinkle them with the seasonings.
Make sure the veggies are coated evenly with the oil and seasoning using a brush or by tossing them carefully.
Then place all of your spooky shapes onto a lined baking pan.
Since the beets can bleed a bit and stain the other veggies, make sure to leave some space between them.
Bake them in the oven until they are golden brow and crispy.
Once finished baking, remove them and let them cool a bit before serving.
I think the potato ghost shapes where the popular favorite in my house. I mean, who doesn't love tasty baked potatoes.
These spooky roasted Halloween vegetables are a fabulous side dish or appetizer for Halloween. They're healthy and tasty, but scream all things Halloween.
- 1 sweet potato
- 1 potato
- 1 beetroot
- 2 tablespoon olive oil
- 2 fresh rosemary sprigs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- Preheat the oven to 435º F.
- Cut vegetables into ¼ inch thick slices.
- Using a cookie cutter or pairing knife, cut slices into desired Halloween shapes.
- Place the Halloween veggies onto baking pan lined with parchment paper, with space between each shape.
- Drizzle veggies with oil and sprinkl on salt, pepper, onion powder and garlic powder.
- Toss to coat evenly.
- Bake in oven for 40 minutes, or until vegetables are golden brown and cooked through.
- Remove from oven and allow to cool on baking sheet for 10 minutes before serving.
Amount Per Serving: Calories: 275Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 342mgCarbohydrates: 36gFiber: 5gSugar: 7gProtein: 4g
To store your veggies, place in an air tight container and store for 3-4 days.
To reheat pop in the microwave for 30 seconds to 1 minutes.