Roasted Winter Veggies

Ingredients

• 1 small butternut squash, cubed small
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed small
• 4 red potatoes, cubed small
• 1 red onion, quartered
• 1 tbsp. chopped fresh thyme
• 2 tbsp. chopped fresh rosemary
• 1/4 cup O&CO. Basil Olive Oil
• 2 tbsp. O&CO. Fig Balsamic Vinegar
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 475 degrees 
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and red potatoes. 
3. Separate the red onion quarters into pieces, and add them to the mixture. 
4. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. 
5. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. 
6. Roast for 50-60 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.