Napa Style Roasted Vegetables with Diamond Crystal Sea Salt

• 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

1. Assemble all ingredients; set oven at 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 400F.
8. oven.
9. After 30 minutes, stir and stir in apple pieces as well; return to oven; bake for 30 minutes; stir; bake for 20 minutes.
10. Transfer to serving dish; garnish with torn flat leaf parsley and Diamond Crystal Fine Sea Salt.

carrots, butternut, white sweet potatoes, red sweet potatoes, red yukon gold potatoes, red onion, olive oil, crystal, thyme, red pepper, apples, parsley, crystal

Taken from www.foodnetwork.com/recipes/napa-style-roasted-vegetables-with-diamond-crystalandreg-sea-salt.html (may not work)