Roasted Vegetables with Sea Salt

Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt

Cargill Culinary Team

Ingredients

  • 2 cups Carrots, peeled, cross cut 1 1/2"
  • 2 cups Butternut Squash, peeled, cut 1 1/2"
  • 2 cups White Sweet Potatoes, peeled, cut 1 1/2"
  • 2 cups Red Sweet Potatoes, peeled, cut 1 1/2"
  • 4 cups Red Yukon Gold Potatoes, unpeeled, cut 1 1/2"
  • 2 cups Red Onion, wedge cut 1/2" wide, 2" long
  • 1/2 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

Directions

  1. Assemble all ingredients; set oven @400F.
  2. Peel carrots, butternut squash, white and red sweet potatoes (yams), cut into 1 1/2 "in style of diced or cross cut; set each in water separately; set aside.
  3. Cut potatoes into quarters,then 1 1/2"pieces; set in water; set aside.
  4. Cut red onion in wedges 1/2" wide, 2 " long ; cover; set aside.
  5. Wash, dry fresh thyme; cut into 2 " pieces; set aside.
  6. Drain all cut vegetables; set aside.
  7. 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.
  8. After 30 minutes, stir and stir in apple pieces as well; return to oven; bake for 30 minutes; stir; bake for 20 minutes.
  9. Transfer to serving dish; garnish with torn flat leaf parsley and Diamond Crystal® Fine Sea Salt.