Colorful veggies--carrots, butternut squash, sweet potatoes--and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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® 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® Fine Sea Salt.

Tips

Cargill Culinary Team

Nutrition Facts

307 calories; protein 4.7g 9% DV; carbohydrates 43.9g 14% DV; fat 14.1g 22% DV; cholesterol 0mg; sodium 302.4mg 12% DV. Full Nutrition
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Reviews (11)

Read More Reviews
16 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/07/2016
An excellent recipe. I cut this recipe in 1/2 to serve 4 adults and 1 child. I would suggest watching the baking time. The veggies did not take an hour. I would check them at 45 minutes to see if the vegetables are ready to eat. I didn't have any fresh thyme so I sprinkled dried thyme on the veggies. The roasted vegetables were so colorful and everyone enjoyed them. This is a good way to get your kids to eat vegetables. My 6 year old granddaughter and my husband ate the squash without the usual what is that? My family liked everything except the green apple. The green apple was a bit mushy. Next time I will add a Honey Crisp apple and watch the baking time. I am thinking the apple would take about 15-20 minutes of baking. Read More
(19)
Rating: 5 stars
11/25/2014
This was a great recipe. I did not use white sweet potoatoes (since I have never heard of them and couldn't find them). I made extra and used them in other recipes. Read More
(9)
Rating: 5 stars
11/11/2014
These were very good. My son and I ate these for days without getting tired of them. The only thing I didn't like was that one of the vegetables (butternut squash I think) got very mushed and disintegrated. My son thought that was part of what made the dish so awesome. He's not particularly into root vegetables so I was glad he liked this so much. Oh I had a hard time finding a large enough dish to roast this in. It is very bulky! Read More
(6)
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Rating: 5 stars
12/07/2014
This is a huge recipe. I cut it in half and warmed the veggies in the microwave for a couple of minutes before baking. I also chopped the pieces closer to an inch and they were done in 30 minutes. The tartness of the granny Smith apples is a great contrast to the sweet potatoes! Read More
(5)
Rating: 5 stars
01/02/2015
This is an awesome recipe for all! I had never heard of white sweet potatoes but was able to find them and they were sweet like the red sweet potatoes and added a surprise to the recipe as you did not know whether you were going to bite into a yukon gold potato or the white sweet potato. I followed the recipe and did not have a problem with any items being overcooked. I will definitely make this again and pass it on to my fellow cooks. Renae Read More
(1)
Rating: 5 stars
12/25/2014
I followed this recipe to a t- except that I could not find white sweet potatoes so I used red potatoes. I did find the cooking time to be accurate; the directions say to cut everything into 1& 1/2 in. pieces-those are pretty big. The butternut squash did get softer sooner while the carrots were still pretty firm. I cooked all of the ingredients as directed and it cme out great! My family brothers sisters nieces and nephews really enjoyed this dish! Read More
(1)
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Rating: 5 stars
10/21/2016
Very good recipe. You can really add any vegetables. I used carrots sweet potatoes red pepper yukon gold potatoes onions and apples. I would reduce the amount of oil next time. Read More
(1)
Rating: 5 stars
12/25/2014
Wonderful dish! Read More
(1)
Rating: 5 stars
02/06/2016
Made this for the second time. I didn't have carrots or regular potatoes so doubled up on the squash and sweet pots. It was excellent again! Read More
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