Napa Style Roasted Vegetables With Diamond Crystal®

Name: Napa Style Roasted Vegetables With Diamond Crystal® Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) 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

Servings: persons

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(R) 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

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.

2001

kcal

Calories

130

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Napa Style Roasted Vegetables With Diamond Crystal® Sea Salt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Napa Style Roasted Vegetables With Diamond Crystal® Sea Salt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions