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.
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