Recipes
Fall Root Vegetable Stacks
12 servings
45 minutes total
Shopping list
Ingredients
- Nonstick aluminum foil
- 2 large sweet potatoes (2 lb)
- 1 tablespoon water
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 2 medium carrots
- 2 medium parsnips
- ¼ cup garlic cloves
- ½ cup diced yellow onions
- 1 pint grape tomatoes
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil
Steps
- Preheat oven to 450°F; line 2 baking sheets with foil. Peel potatoes and cut into ¾-inch-thick slices. Place potatoes and water in microwave-safe bowl. Cover and microwave on HIGH 6 minutes. Drain and toss with 2 tablespoons oil and 1 ½ teaspoons salt. Place in single layer on baking sheet.
- Peel carrots and parsnips and cut into bite-size pieces (½ cup each); smash garlic. Place in bowl with onions, tomatoes, pepper, Italian seasoning, and remaining 1 tablespoon oil and ½ teaspoon salt. Place in single layer on second baking sheet.
- Place both baking sheets in oven; bake 18–20 minutes, rotating sheets halfway through bake time, until tomatoes are blistered and potatoes are tender. Let stand to cool 5 minutes before placing tomato mixture over potato slices. Chop basil; sprinkle vegetables with basil; serve.
Amount per 1⁄12 recipe serving: Calories 90, Total Fat 3.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 210mg, Total Carb 14g, Fiber 3g, Sugars 4g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%