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