Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 307 Calories

Ingredients

• ½ cup olive oil
• 1 teaspoon crushed red pepper flakes
• 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 teaspoon Diamond Crystal® Fine Sea Salt, divided
• 16 2-inch sprigs fresh thyme
• 2 Granny Smith or Honeycrisp apples, peeled, seeded, and cut into 8 pieces
• 8 sprigs flat-leaf Italian parsley, stems removed, coarsely torn

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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