Napa Style Roasted Vegetables With Diamond Crystal® Sea Salt

Categories / Trusted Brands: Recipes And Tips / Diamond Crystal Salt

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
• 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

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(R) 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(R) Fine Sea Salt.

You may also like

View Recipe

Salted Caramel Pecan Sticky Buns

View Recipe

Herbaceous Salad With Lemon Vinaigrette

View Recipe

Chicken-stuffed Mushrooms

View Recipe

Chocolate Crepe Cake With Salted Chocolate Orange Sauce

View Recipe

Easy Cashew Sea Salt Toffee

Add Review