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Halloween Skull Shaped Roasted Veggies

Spooky, healthy, and fun! 🎃 These Halloween Skull Shaped Roasted Veggies are baked in skull molds for the ultimate festive side dish. Perfect for parties, kids, and anyone who loves a savory Halloween treat!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 skulls
Course: Appetizer, Side Dish, Snack
Cuisine: American, Halloween
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Mix
  • 1 cup cauliflower florets chopped small
  • 1 cup broccoli florets chopped small
  • 1 red bell pepper finely diced
  • 1 yellow bell pepper finely diced
  • 1 zucchini grated and squeezed of excess water
  • 2 medium carrots grated
  • 1 small onion finely chopped
  • 2 cloves garlic minced
Seasonings & Binders
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 eggs lightly beaten
  • 1/2 cup shredded cheddar or mozzarella cheese optional

Equipment

  • Skull-shaped silicone molds
  • Baking sheet
  • Mixing bowls
  • Knife and grater
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease skull-shaped silicone molds with olive oil or cooking spray.
  2. Wash, chop, and grate all vegetables. Squeeze out excess water from zucchini and carrots to avoid soggy skulls.
  3. In a large mixing bowl, combine vegetables, garlic, olive oil, spices, eggs, and cheese (if using). Mix well until evenly combined.
  4. Spoon the mixture into the skull molds, pressing firmly to fill all details and crevices.
  5. Place molds on a baking sheet and roast for 25–30 minutes, or until firm and lightly golden.
  6. Allow to cool slightly before carefully unmolding. Serve warm with dipping sauces such as marinara or ranch.

Notes

For extra fun, serve with marinara sauce for a 'bloody' dipping effect! These can be made ahead and reheated before serving. Add jalapeños or chili flakes for a spicy kick.