Napa Style Roasted Vegetables With Diamond Crystal® Sea Salt

Ingredients

• Servings: 8
• 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
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• place carrots, butternut squash, white and red sweet potatoes, and potatoes in separate containers. add water to cover; let soak for several minutes. drain.
• 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.
• 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.
• transfer to serving dish; garnish with torn flat leaf parsley and remaining diamond crystal® fine sea salt.