Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt recipe

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Ingredients

2 cups carrots, peeled and cut into 1 1/2-inch pieces
2 cups butternut squash, peeled and cut into 1 1/2-inch pieces
2 cups white sweet potatoes, peeled and cut into 1 1/2-inch pieces
2 cups red sweet potatoes, peeled and cut into 1 1/2-inch pieces
4 cups Yukon Gold potatoes, unpeeled and cut into 1 1/2-inch pieces
2 cups red onion, cut into 1/2-inch wedges
½ cup olive oil
1 teaspoon Diamond Crystal® Fine Sea Salt, divided
16 2-inch sprigs fresh thyme
1 teaspoon crushed red pepper flakes
2 Granny Smith or Honeycrisp apples, peeled, seeded, and cut into 8 pieces
8 sprigs flat-leaf Italian parsley, stems removed, coarsely torn

Nutrition Info

306.5 calories
carbohydrate: 43.9 g
cholesterol: : -
fat: 14.1 g
fiber: 7.2 g
protein: 4.7 g
saturatedFat: 2 g
servingSize: -
sodium: 302.4 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place carrots, butternut squash, white and red sweet potatoes, and potatoes in separate containers. Add water to cover, let soak for several minutes. Drain.

  3. Pour olive oil into large mixing bowl, add all the vegetables (not the apples) and toss to coat. Stir in 3/4 teaspoon Diamond Crystal® Fine Sea Salt, thyme and red pepper flakes. Spread vegetables evenly on a 12x18-inch rimmed sheet pan.

  4. Bake 30 minutes, stir vegetables and add the apple pieces. Continue to bake for 30 minutes, stir again. Bake until vegetables and apples are brown and tender, about 20 more minutes.

  5. Transfer to serving dish, garnish with torn flat leaf parsley and remaining Diamond Crystal® Fine Sea Salt.

Recipe Yield

8 servings

Recipe Note

Colorful veggies--carrots, butternut squash, sweet potatoes--and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.

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