Publix Aprons

Fall Root Vegetable Stacks

Fall Root Vegetable Stacks
Total Time:
45 minutes


2 medium sweet potatoes (2 lb), peeled and sliced
1 tablespoon water
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
Nonstick aluminum foil
2 medium carrots, peeled and coarsely chopped
2 medium parsnips, peeled and coarsely chopped
1/4 cup fresh garlic, smashed
1/2 cup prediced yellow onions
1 pint grape tomatoes
1/2 teaspoon pepper
1 teaspoon Italian seasoning
2 tablespoons fresh basil, finely chopped


  1. Preheat oven to 450°F. Peel potatoes and cut into 3/4-inch slices. Place potatoes and water in microwave-safe bowl. Cover and microwave on HIGH for 6 minutes. Drain and toss with 2 tablespoons oil and 1 1/2 teaspoons salt. Place in single layer on foil-lined baking sheet.
  2. Peel and cut carrots and parsnips into bite-size pieces (1/2 cup each); smash garlic. Place in bowl with onions, tomatoes, pepper, Italian seasoning, and remaining 1 tablespoon oil and 1/2 teaspoon salt. Place in single layer on second foil-lined baking sheet.
  3. Bake vegetables 18–20 minutes or until tomatoes blister and potatoes are tender. Chop basil. Let stand to cool 5 minutes before placing tomato mixture over potato slices. Sprinkle with basil; serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 90kcal; FAT 3.50g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 210mg; CARB 13g; FIBER 2.00g; SUGARS 4g; PROTEIN 2g; CALC 4%; VIT A 200%; VIT C 25%; IRON 4%

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