Start by bringing a large pot of water to a boil over high heat. Once boiling, carefully add the halved sweet potatoes and white potatoes to the pot. Allow them to boil for 5 minutes; this quick pre-cook will help them become tender.

Next, add the diced beets and whole carrots to the boiling pot. Boil all vegetables together for an additional 5 minutes, then drain and set aside to cool.

Once cooled, slice the sweet and white potatoes into ½ inch thick slabs. Use a knife or cookie cutter to carve out fun shapes. Slice beets into ½ inch slabs and craft them into witch's hats.

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange shaped vegetables on the sheet in a single layer.

Drizzle olive oil over the vegetables. Season with salt, pepper, and chopped rosemary, tossing gently to ensure even coating.

Scatter whole garlic cloves around the vegetables on the baking sheet.

Place the baking sheet in your preheated oven and roast the vegetables for 1 hour, flipping halfway through for even caramelization.

10 minutes before roasting is complete, drizzle balsamic vinegar over the beets and honey over the carrots.

Once roasted, let cool slightly before serving on a vibrant platter.