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| 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."
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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H40M |
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- 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(R) 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(R) Fine Sea Salt.
Notes :
- Cargill Culinary Team
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