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Earthy and tender roasted veggies, with beets, kohlrabi, and carrots get a spooky makeover with carved Halloween jack-o-lantern style faces and a drizzle of thick balsamic for the cutest Halloween Roasted Vegetables side dish.
Golden beets, carrots, and kohlrabi roast until tender and caramelized around the edges, while the little faces fill with balsamic for a fun Halloween side dish. They’re festive enough for a Halloween dinner but still easy enough to make for a regular fall meal. And it’s nice to have a Halloween recipe that’s savory and not sweet!
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How to make
The full recipe for how to carve Halloween vegetables is in the printable recipe card below. I offer tips and tricks in the post. Be sure to scroll down to get the recipe.
Balsamic: A thick, good-quality balsamic vinegar works well here so it stays on the vegetables and fills in the carved faces. Balsamic glaze is another easy option and will give you a thicker drizzle that settles nicely into the carved faces. Trader Joe’s has a nice balsamic glaze if you want to buy one.
Beets: Golden beets work especially well because they don’t have the deep red color of regular beets, which can stain your cutting board, hands, and other vegetables. If your beets are particularly large, allow extra roasting time. Test them with a fork or thin knife for doneness.
Kohlrabi: kohlrabi is a swollen stem from the cabbage family, rather than a true root vegetable. Roasted, it has a nice creamy neutral flavor, and a creepy alien shape that works well for carving. You’ll want to trim off a small amount from the back so they sit flat.
Carrots: Try to get larger carrots at the store, so there’s more space for the faces. Rainbow carrots are particularly fun. Save a few of the carrot tops for a simple garnish if you like.
Carving: The vegetables are easiest to carve when they have a flat surface. A small sharp paring knife works well for simple faces. Firm vegetables can be difficult to cut with a dull knife. Small cookie cutters can also be used for shapes.
Roasting: The vegetables have different cooking times, so stagger when you add them to the pan rather than roasting everything for the same amount of time. I like to roast the veggies on two separate pans in case the beets need to stay in the oven for a bit longer. Keep the carved face side facing up while roasting. Very large beets may take considerably longer than the carrots and kohlrabi. Check them separately for tenderness.
TIP: If the vegetable greens begin browning too quickly, loosely cover just the greens with foil.
Add the balsamic after roasting rather than before so the flavor stays bright and the vegetables have a chance to brown properly.
FAQs
Can I use regular red beets instead of golden beets?
Yes, you can use red beets, with reservations. Red beets work well in this recipe, although their color can stain your cutting board, knife, hands, and other vegetables. Golden beets are especially nice here because the carved faces are easier to see.
Can I roast all of the vegetables at the same time?
You can roast the veggies at the same time, but they have different cooking times. For the best texture, start the beets first, add the kohlrabi after about 10–15 minutes, and add the carrots about 10 minutes later.
Serving suggestions
Serve this fun Halloween vegetable side dish as a festive fall side dish alongside:
- Vegetarian grain bowls
- Roasted chicken or turkey
- Braised beef
- Lentil lasagna
- White bean sun dried tomato gnocchi
- A simple green salad and crusty bread
They make a fun addition to a Halloween dinner or fall harvest meal.
Storage
Store leftover roasted vegetables in an airtight container and refrigerate for up to 3 days.
The vegetables can be enjoyed cold or reheated in the microwave or in a 350° F oven until warmed through. Add additional balsamic glaze after reheating rather than before storing, if desired.
Can I make Halloween roasted vegetables ahead of time?
Yes. Roast the Halloween vegetables up to 1 day ahead and refrigerate them in an airtight container. Reheat them in the oven or microwave and add the balsamic glaze just before serving.
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Recipe
Halloween Roasted Vegetables
Ingredients
- 1 pound golden beets peeled, with greens trimmed to about 1 inch
- 1 pound carrots peeled, with green tops trimmed to about 1 inch
- 1 pound kohlrabi peeled, with greens trimmed to about 1 inch
- 3 tablespoons oil your favorite cooking oil
- ½ teaspoon salt
- Thick balsamic vinegar or balsamic glaze for drizzling
Instructions
- Preheat the oven to 400º F. Line two large rimmed baking sheets with aluminum foil or lightly oil the pan.
- Start with the beets, as they take longest to roast. Then work on the kohlrabi, and then the carrots.
- Thoroughly scrub and peel the beets, carrots, and kohlrabi. Trim the greens, leaving about 1 inch attached if desired. Reserve a few carrot tops for garnish.
- Cut the beets and kohlrabi in half from the base toward the greens. Trim a small amount from the rounded back if needed so the vegetables sit flat on the baking sheet.
- Using a sharp paring knife or small cookie cutters, carefully carve faces into the cut sides of the beets, kohlrabi, and carrots. Get creative with the faces. Take care when carving, as the vegetables can be firm and slippery.
- The beets can go in the oven to start to roast while you carve the faces in the other veggies.
- Toss the vegetables with the oil and salt. Arrange them cut-side up on the prepared baking sheet.
- Place the beets in the oven and roast for about 10–15 minutes before adding the kohlrabi. I like to bake the beets in a separate pan, as they take longer to cook.
- Add the kohlrabi to the oven on the second baking sheet and continue roasting for about 10 minutes.
- Add the carrots and roast everything until the vegetables are fork-tender and beginning to brown and caramelize around the edges. The carrots generally take 25–35 minutes total, the kohlrabi 30–40 minutes, and the beets 45–50 minutes. Very large beets may take up to 80 minutes.
- If the vegetable greens begin to brown too much before the vegetables are tender, loosely cover the greens with aluminum foil.
- Remove the roasted vegetables from the oven. Drizzle the warm roasted vegetables with thick balsamic vinegar or balsamic glaze, letting some of it collect in the carved faces.
Notes
Halloween veggies can be made up to 1 day ahead and refrigerate them in an airtight container. Reheat them in the oven or microwave and add the balsamic glaze just before serving.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
These are so fun. Quite easy to make and very spooky. They would be a perfect side dish for any October meal! And you know I love roasted veggies! Debi, author, Life Currents