Prep Time
20 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 40 minutes
Ingredients
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2 cups carrots, peeled and cut into 1 1/2-inch pieces
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2 cups butternut squash, peeled and cut into 1 1/2-inch pieces
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2 cups white sweet potatoes, peeled and cut into 1 1/2-inch pieces
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2 cups red sweet potatoes, peeled and cut into 1 1/2-inch pieces
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4 cups Yukon Gold potatoes, unpeeled and cut into 1 1/2-inch pieces
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2 cups red onion, cut into 1/2-inch wedges
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1/2 cup olive oil
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1 teaspoon Diamond Crystal® Fine Sea Salt, divided
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16 2-inch sprigs fresh thyme
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1 teaspoon crushed red pepper flakes
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2 Granny Smith or Honeycrisp apples, peeled, seeded, and cut into 8 pieces
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8 sprigs flat-leaf Italian parsley, stems removed, coarsely torn
Instructions
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- 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.
