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Having a hard time finding good savory Halloween recipes? Me too. A search for Halloween recipes usually leads to a lot of dips and sweets – which are good fun, but when you’re trying to plan something like a cool Halloween dinner…they leave you wanting a little bit more.
I know this is something you guys are hunting for too because you told me in my reader survey you wanted more savory recipes, like dinners and sides.
Well, today you’re getting exactly that!
Enter my roasted Halloween vegetables, aka Spooky Spuds & Sprouts!
(Credit where credit is due: my dad came up with the name.)
I’ve been on a healthy eating kick lately, and today’s recipe is one of my favorites to make for a side with some oven-baked salmon. It’s delicious hot or cold (I eat it both ways for dinner or leftovers in my lunch). It’s ridiculously easy to make, and it could even stand on its own for a main dish for my vegetarian and vegan friends.
My original recipe started with roasting just Brussel sprouts and sweet potatoes. Then I discovered purple potatoes are a thing, my mind started turning and I realized I could turn my favorite side into a Halloween treat.
Here’s how to make Spooky Spuds & Sprouts:
How to make roasted Halloween vegetables, step-by-step:
Gather your ingredients. This recipe calls for Brussel sprouts, petite purple and sweet potatoes, olive oil, salt and black pepper.
First, we’ll cut the Brussel sprouts lengthwise and add them to our large mixing bowl.
Next, quarter your purple potatoes lengthwise and add them to the mixing bowl too. You may consider cutting these smaller, if needed.
How to find purple potatoes: Use the search function of your favorite grocery stores’ website to see if any locations near you carry these beauties. (That’s how I found mine.) Alternately, you can order them from Amazon.
Finally, cut 1/4-inch to 1/3-inch slices of sweet potato.
Then, using metal mini Halloween cookie cutters, cut out a shape from the center of the sweet potato slice. I used one shape per potato to ensure I had a good mixture.
So cute, right? Then add your sweet potatoes to the mixing bowl.
Orange, purple and green…such a perfect mix of Halloween colors!
Add enough olive oil to lightly coat your veggies – 3-4 tablespoons should do it. By the way, you can use whatever kind of olive oil you have on hand. No need to buy anything fancy!
Add a bit of salt to taste. (I like kosher salt because it sticks better.)
Also add black pepper to taste.
Alternately, you could choose to use your favorite seasoning or spice blend in place of salt and pepper.
Line your cookie sheet with foil, unless you really enjoy scrubbing pans. (I don’t!)
Spread your veggies on your cookie sheet (I love this one from Wilton) evenly.
They should look something like this. Then you’re ready to put them in a 350-degree oven for 25-30 minutes to roast. And when they come out, they should like something like…
…this! To test doneness, you can press a fork into your potatoes. If they smoosh easily, they’re ready! Allow veggies to cool for 5-8 minutes prior to serving.
And then you have Spooky Spuds & Sprouts, aka roasted Halloween vegetables, perfect for your Halloween night side dish!
Looking for a main dish to pair this with?
My girl Hellen Die, from The Necro nomnomnomicon, has a few for you to check out:
What Halloween recipe are you on the hunt for?
Share it in the comments. And if you love Halloween recipes, be sure to follow my board on Pinterest!
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