Recipe courtesy of Diamond Crystal Salt

Napa Style Roasted Vegetables with Diamond Crystalandreg; Sea Salt

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  • Total: 1 hr 20 min
  • Cook: 1 hr 20 min
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2 cups Red Onion, wedge cut ½" wide, 2" long

½ cup Olive Oil

1 tsp Diamond Crystal® Fine Sea Salt, divided

16 pieces Thyme, fresh, whole - 2" long

1 tsp Crushed Red Pepper Flakes

2 cups Apples, granny smiths or honey crisp, peeled & cut into 8ths

Garnish: 8 stems Parsley, flat leaf, coarsely torn

Garnish: 1 tsp Diamond Crystal® Fine Sea Salt

2 cups Carrots, peeled, cross cut 1½"

2 cups Butternut Squash, peeled, cut 1½"

2 cups White Sweet Potatoes, peeled, cut 1½"

2 cups Red Sweet Potatoes, peeled, cut 1½"

4 cups Red Yukon Gold Potatoes, unpeeled, cut 1½"


  1. Assemble all ingredients; set oven at 400°F. Peel carrots, butternut squash, white and red sweet potatoes (yams), cut into 1½" in style of diced or cross cut; set each in water separately; set aside. Cut potatoes into quarters, then 1½" pieces; set in water; set aside. Cut red onion in wedges ½" wide, 2" long; cover; set aside. Wash, dry fresh thyme; cut into 2" pieces; set aside. Drain all cut vegetables; set aside. Pour olive oil into large mixing bowl; add all the vegetables; toss; add Diamond Crystal® Fine Sea Salt, thyme and red pepper flakes; toss; portion unto 12" X 18" sheet pan; place in 400°F. oven. After 30 minutes, stir and stir in apple pieces as well; return to oven; bake for 30 minutes; stir; bake for 20 minutes. Transfer to serving dish; garnish with torn flat leaf parsley and Diamond Crystal® Fine Sea Salt.