Napa Style Roasted Vegetables With Diamond Crystal® Sea Salt - cooking recipe

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

Preparation

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.