Halloween isn’t limited to sweets. Candy corn potatoes and carrots is festive and healthy! You won’t have any problem getting your kids to eat vegetables when they look like dessert.
I love fall.
I wish it could last longer. Mild temperatures. Beautiful colors. All things pumpkin.
Savoring the season.
I recently shared my candy corn finger jello recipe as a nod to fall and a tribute to my grandparents. In that same spirit I have another fun play on candy corn today. But this time it is savory!
Candy corn potatoes and carrots is a fun and healthy side dish. You can modify it to meet your dietary needs too.
Change it up.
The base recipe uses white potatoes, sweet potatoes and carrots. But if you don’t want to use roots or don’t like quite that much starch (or have a crazy sensitivity/allergy to them like my daughter) then you can use pumpkin or squash (yellow/orange) and cauliflower (white)!
Take your time.
The preparation for candy corn potatoes and carrots is so simple because the crockpot does most of the work for you. Toss all of the veggies in the crockpot. Once they are cooked you simply puree and layer them.
The entire dish can be prepared in advance and just warmed before you eat. The warming can even be done in the crockpot!
Pick your flavor.
I love how versatile the flavor of this dish is. Add any seasoning, spices or even sweeteners you like.
My kids love a little brown sugar on their carrots and sweet potatoes. So I added just a touch to the bottom layers. But if you like things really savory adding salt, pepper and herbs would be just as delicious. Or you can find a happy medium by adding a pinch of cinnamon.
Go ahead and choose which color to put in which layer. I like the dark to light effect. But you can go with the traditional candy corn yellow, orange, white scheme too.
Fun holiday dinner.
Are you wondering what to serve for dinner on Halloween? How about roast beef paired with candy corn vegetables and candy corn finger jello?! Your kids will love it. Plus they’ll fill up on nourishing foods and won’t crave a bunch of sweets later (can I get an Amen?!).
You could even turn this into a one pot meal by adding seasoned ground beef, chicken or turkey between each layer. Candy corn casserole!
Surprise the kids with some Halloween fun before the trick-or-treating begins. Candy corn potatoes and carrots (or squash and cauliflower) is a healthy way to enjoy the holiday.
Do you have any creative Halloween traditions or treats?
If not, start one with a festive dinner your kids will request year after year that includes candy corn potatoes and carrots.
- Orange layer: 3-5 sweet potatoes OR 1 orange flesh squash (pumpkin, butternut, kabocha)
- Yellow layer: 6-8 large yellow carrots OR 1 yellow flesh squash (acorn, spaghetti)
- White layer: 3-4 white potatoes OR 1 head cauliflower
- unrefined sea salt to taste
- water, broth or milk (enough to puree)
- optional: brown cane sugar, maple syrup, honey, herbs, cinnamon, spices
- Peel and cut vegetables into large chunks.
- Place the vegetables in glass containers with a small amount of water or broth. Place the containers directly into the crockpot.
- Add about 1/2 inch of water to the bottom of the crockpot.
- Cook on high about 3 hours, until vegetables are tender.
- Remove containers from the crockpot.
- Add salt and any sweetener, herbs or spices and puree with an immersion blender (or in a blender). Add water, broth or milk if needed.
- Layer the vegetables in desired order in a see-through oven safe dish.
- Serve immediately or place in the crockpot on warm or cover and store in the refrigerator until ready to heat (in a 350*F oven for about 20 minutes).
- If using squash it can be roasted whole in the crockpot or oven, then cut open and the flesh scooped out. You can keep it as is or puree it at this point.
This post is linked to Savoring Saturdays.