Tuesday, November 3, 2020
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| Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt |
"Colorful greens--carrots, butternut squash, sweet potatoes--and pink onion and apples are roasted with sparkling thyme, olive oil, and sea salt for a scrumptious side dish with a view to feed a crowd."
Ingredients :
- 2 cups carrots, peeled and cut into 1 half of-inch portions
- 2 cups butternut squash, peeled and reduce into 1 half of-inch pieces
- 2 cups white sweet potatoes, peeled and cut into 1 half of-inch portions
- 2 cups purple sweet potatoes, peeled and reduce into 1 1/2-inch pieces
- 4 cups Yukon Gold potatoes, unpeeled and cut into 1 1/2-inch portions
- 2 cups crimson onion, cut into 1/2-inch wedges
- half cup olive oil
- 1 teaspoon Diamond Crystal® Fine Sea Salt, divided
- sixteen 2-inch sprigs sparkling thyme
- 1 teaspoon beaten purple pepper flakes
- 2 Granny Smith or Honeycrisp apples, peeled, seeded, and reduce into eight portions
- 8 sprigs flat-leaf Italian parsley, stems eliminated, coarsely torn
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H40M |
|---|
- Preheat oven to 400 tiers F (200 degrees C).
- Place carrots, butternut squash, white and purple candy potatoes, and potatoes in separate boxes. Add water to cover; let soak for numerous mins. Drain.
- Pour olive oil into huge blending bowl; upload all of the greens (now not the apples) and toss to coat. Stir in three/4 teaspoon Diamond Crystal(R) Fine Sea Salt, thyme and crimson pepper flakes. Spread veggies evenly on a 12x18-inch rimmed sheet pan.
- Bake 30 minutes; stir veggies and upload the apple portions. Continue to bake for half-hour; stir once more. Bake till greens and apples are brown and soft, approximately 20 greater mins.
- Transfer to serving dish; garnish with torn flat leaf parsley and closing Diamond Crystal(R) Fine Sea Salt.
Notes :
- Cargill Culinary Team
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