Halloween Roasted Veggies

With sweet potato jack-o-lanterns, beet root witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!

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

Halloween Roasted Veggies #halloweenrecipes

INSTRUCTIONS

  1. Parboil: 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.
  2. Cut: Cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a 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!) 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.
  3. Full instructions visit @liveeatlearn

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