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Roasted Winter Veggies


  • 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


  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.