Recipe courtesy of Diamond Crystal Salt
Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt
- Total: 1 hr 20 min
- Cook: 1 hr 20 min
Ingredients
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"
Directions
- 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.