Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt

Colorful veggies–carrots, butternut squash, sweet potatoes–and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 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.

Step: 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® Fine Sea Salt, thyme and red pepper flakes. Spread vegetables evenly on a 12x18-inch rimmed sheet pan.

Step: 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.

Step: 5

Transfer to serving dish; garnish with torn flat leaf parsley and remaining Diamond Crystal® Fine Sea Salt.

Per Serving: 307 calories; protein 4.7g; carbohydrates 43.9g; fat 14.1g; sodium 302.4mg.

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