Begin by bringing a large pot of water to a rolling boil. Chop the sweet potatoes and white potatoes in half, then carefully add them to the boiling water. Allow them to cook for about 5 minutes until slightly softened.

Introduce the whole beets and peeled carrots into the pot with the boiling potatoes. Cook for an additional 5 minutes.

Remove from the pot and let cool slightly before slicing. Shape the sweet potatoes into jack-o-lanterns and the white potatoes into ghost figures.

Slice the boiled beets into slabs and keep the peeled carrots whole.

Preheat your oven to 400°F (204°C). Arrange the shaped vegetables onto a baking sheet lined with parchment paper.

Drizzle with olive oil, and sprinkle with salt, pepper, and fresh rosemary.

Smash garlic cloves and scatter across the baking sheet among the veggies.

Roast the vegetables for about 1 hour, flipping halfway through.

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