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.

INGRIDIENT

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

½ cup olive oil

1 teaspoon Diamond Crystal® 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

DIRECTION

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.

NUTRITION FACT

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

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .

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