Spooky Little Recipe: Spooky Spuds & Sprouts

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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:

Spooky Spuds & Sprouts (aka Roasted Halloween Vegetables)
Print Recipe
This easy - and healthy - side will make the perfect accompaniment to your Halloween night meal! All it takes is a few minutes of prep work, a bit of time to cook, and you have an easy, healthy vegetable side. Vegetarian and vegan-friendly too!
Servings Prep Time
4 10-15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 10-15 minutes
Cook Time
25-30 minutes
Spooky Spuds & Sprouts (aka Roasted Halloween Vegetables)
Print Recipe
This easy - and healthy - side will make the perfect accompaniment to your Halloween night meal! All it takes is a few minutes of prep work, a bit of time to cook, and you have an easy, healthy vegetable side. Vegetarian and vegan-friendly too!
Servings Prep Time
4 10-15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 10-15 minutes
Cook Time
25-30 minutes
Ingredients
Ingredients
Servings:
Instructions
  1. Slice Brussel sprouts in half, lengthwise and place in large mixing bowl.
  2. Quarter petite purple potatoes lengthwise and place in large mixing bowl.
  3. Cut 1/4-1/3-inch slices of sweet potato. Using mini Halloween cookie cutters, cut out center of sweet potato. Add inner and outer pieces of sweet potato slices to bowl.
  4. Add enough olive oil to lightly coat veggies (3-4 tablespoons) and toss in bowl using spatula.
  5. Sprinkle veggies with salt and pepper, to taste, and toss in large mixing bowl using spatula. (Or use your own favorite seasoning or spice blend!)
  6. Line cookie sheet with aluminum foil (optional - I do this because I hate washing pans). Then spread veggies evenly across cookie sheet.
  7. Bake in a 350-degree oven for 25-30 minutes. (Until potatoes are tender - I test this by smooshing them with a fork.)
  8. Allow veggies to cool for 5-8 minutes, then serve!
Recipe Notes

This dish can also be enjoyed cold or reheated in the microwave. Heat for 45 seconds, then stir and heat for an additional 25-30 seconds to warm through. Veggies may need more time if they're larger cuts.

Keeps in fridge for 3-4 days in an air-tight container.

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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!

Yum!

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!

Happy haunting,

This post contains affiliate links. If you click an affiliate link and make a purchase, Spooky Little Halloween will earn a small commission for the referral at no cost to you. Read more about affiliates & disclaimers here. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


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Miranda | Spooky Little Halloween

Miranda is the Houston-based writer, blogger and Halloween lover behind Spooky Little Halloween, the blog celebrating October 31st all year long. She is addicted to pumpkin guts, witches’ brews, skulls and all things spooky and celebrates her favorite day of the year with her annual party, Halloweenie Roast, each October.

7 Comments

  1. Reply

    Candace Jedrowicz

    May 28, 2018

    These look amazing!

  2. Reply

    Chelsea Celaya

    June 5, 2018

    This sounds sooooo good! I have to give this a go! I love all things veggies and roasted so I know I’m going to love it. I had a struggle finding Halloweenie dinner foods last year when I tried to throw a Samhain feast for my family. Dingle pies were a popular autumnal dish and you can easily spookify them by cutting Halloweenie shapes for the crust. ;) Also try looking up fall Irish food recipes since that is in Halloween’s roots. I bet you could find lots of dishes you could add a little spooky flare to!

  3. Reply

    Mayte

    June 21, 2018

    Omg !!! delicious 😋

  4. Reply

    Theda Bara

    July 9, 2018

    I love this! I was especially enchanted with the use of Halloween cookie cutters. i am definitely using this recipe for my Halloween dinner this year. thank you so much for this amazing website, it’s so comforting to see that there are others who adore Halloween this much. Keep up the excellent work!

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