12
N/A
45 minutes
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
1/4 cup garlic cloves
1/2 cup diced yellow onions
1 pint grape tomatoes
1/2 teaspoon pepper
1 teaspoon Italian seasoning
2 tablespoons fresh basil
- Preheat oven to 450°F; line 2 baking sheets with foil. Peel potatoes and cut into 3/4-inch 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 1/2 teaspoons salt. Place in single layer on baking sheet.
- Peel carrots and parsnips and cut 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 baking sheet.
- Place both baking sheets in oven; bake 18-20 minutes, rotating halfway through time, 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.
CALORIES (per 1/12 recipe): 90; TOTAL FAT: 3.50g; SAT FAT: 0.50g; TRANS FAT: 0g; CHOL: 0mg; SODIUM: 210mg; TOTAL CARB: 13g; FIBER: 2g; SUGARS: 4g; PROTEIN: 2g; CALC: 2%; VIT A: 200%; VIT C: 25%; Iron 6%
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
1/4 cup garlic cloves
1/2 cup diced yellow onions
1 pint grape tomatoes
1/2 teaspoon pepper
1 teaspoon Italian seasoning
2 tablespoons fresh basil
- Preheat oven to 450°F; line 2 baking sheets with foil. Peel potatoes and cut into 3/4-inch 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 1/2 teaspoons salt. Place in single layer on baking sheet.
- Peel carrots and parsnips and cut 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 baking sheet.
- Place both baking sheets in oven; bake 18-20 minutes, rotating halfway through time, 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.
CALORIES (per 1/12 recipe): 90; TOTAL FAT: 3.50g; SAT FAT: 0.50g; TRANS FAT: 0g; CHOL: 0mg; SODIUM: 210mg; TOTAL CARB: 13g; FIBER: 2g; SUGARS: 4g; PROTEIN: 2g; CALC: 2%; VIT A: 200%; VIT C: 25%; Iron 6%
