Halloween Roasted Veggies
These Halloween Roasted Veggies are a festive, healthy, and colorful side dish — perfect for adding a spooky twist to your holiday meal. Roasting brings out their rich, sweet flavor, making them a kid-approved and easy addition to your dinner table.
Equipment
- Large baking sheet
- Spatula or tongs
Ingredients
- 2 Carrots peeled, cut into sticks
- 2 purple sweet potatoes peeled, cut into wedges
- 1 yellow squash sliced into half-moons
- 1 cup broccoli florets trimmed
- 1 cup cauliflower florets trimmed
- 1 red bell pepper sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash and cut all the vegetables to a uniform size — this helps them cook evenly.
- Add the chopped veggies to a large bowl. Drizzle with olive oil and sprinkle with dried thyme or rosemary, salt, and black pepper. Toss until everything is evenly coated.
- Spread the veggies in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded — this lets them roast instead of steam.
- Roast for 30–35 minutes, turning them halfway through, until the edges are crispy and the centers are tender.
- If you wish, cut some veggies with small cookie cutters (such as ghosts, bats, or pumpkins) to make them more festive before serving.
- Serve warm as a side dish alongside your favorite meal — or enjoy them on their own for a hearty and healthy Halloween treat.
Nutrition
Calories: 202kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 101mg | Potassium: 818mg | Fiber: 7g | Sugar: 9g | Vitamin A: 22307IU | Vitamin C: 83mg | Calcium: 74mg | Iron: 2mg