Napa-style Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Even if you don't like squash you will love this! Ingredients:
1/2 c. olive oil |
2 c. each carrots, butternut squash,white potatoes, red potatoes, and red onion. all peeled and cut into 1 1/2 inch pieces |
4 c yukon gold potatoes, unpeeled, cut into 1 1/2 pieces |
2 t. fine sea salt, divided |
16 pieces of fresh thyme, rinsed and cut into 2 inch pieces |
1 t. of crushed red pepper flakes |
2 c. apples, cored, peeled and cut into wedges |
8 stems of flat leaf parsley, coarsely torn |
Directions:
1. Preheat oven to 400degrees
2. Pour olive oil into a large bowl. add chopped vegetables and toss to evenly coat.
3. add 1 t. fine sea salt, thyme, and red pepper flakes, toss again. transfer to 12 x 18 inch sheet pan
4. Roast for 30 minutes. Remove from oven and stir in apple wedges. return to oven and bake 30 minutes more. stir and bake for 20 minutes more.
5. transfer to a serving dish. garnish with parsley and remaining sea salt
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