Start by filling a large pot with water and bringing it to a boil. While waiting, prepare your sweet and white potatoes by cutting them in half. Boil them for 5 minutes until slightly tender but not fully cooked, which allows them to maintain their shape during roasting.

Next, add whole beets and peeled carrots to the boiling water. Cook these for another 5 minutes to soften slightly, enhancing their flavor. After the time is up, drain all the vegetables and let them cool slightly, ready for the creative shaping ahead.

While the other vegetables cool, take the boiled sweet and white potatoes. Cut them into ½-inch thick slabs and use a knife or cookie cutters to carve out fun shapes like jack-o-lanterns and ghosts. Set these whimsical pieces aside, eager to join the Halloween fun.

Remove the beets from the pot and slice them into slabs. Shape these into witch’s hats, leaving the carrots whole for added texture.

On a parchment-lined baking sheet, arrange your creatively shaped vegetables. Drizzle them generously with olive oil and sprinkle with salt, pepper, and rosemary. Toss everything gently to ensure an even coating of the delicious seasonings.

Now, take a few garlic cloves, crush them with the flat side of a knife, and scatter them over the vegetables on the baking sheet.

Preheat your oven to 400°F (204°C). Place the baking sheet in the oven and roast the vegetables for 1 hour, flipping them halfway through.

In the last 10 minutes of roasting, drizzle balsamic vinegar over the beets and honey over the carrots.

Once roasted, remove the vegetables from the oven and let them cool slightly. Serve these charming creations warm.