a new favorite

We've been trying out a lot of new recipes around here lately.  It's always nice to revamp the weekly menu with some new regulars.

Today's recipe was roasted vegetables.  Oh my, it was good!!!  I think that it's going to be appearing on our table quite often from now on!

Roasted Vegetables

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed (any potatoes)
1 red onion, quartered
1 TB chopped fresh thyme
2 TB chopped fresh rosemary
1/4 cup olive oil
salt and pepper  to taste

Directions

1.  Preheat oven to 475 degrees.
2.  In a large bowl or pot, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.  Separate the red   onion quarters into pieces, and add them to the mixture.
3.  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.
4.  Roast for 35-40 minutes stirring every 10 minutes until vegetables are cooked through and browned.

Trust me, this stuff is delicious!  It's meant to be a side dish, but personally, I could make a meal out of it by itself. 

One thing that surprised us was how sweet it was.  Even with the butternut squash (which tastes a lot like a melon), sweet potatoes, sweet red peppers, sweet red onions, we were not expecting it to be quite as sweet as it turned.  It's a good kind of sweet though.  Not too much but just enough to be amazing! We all agreed that it would go great with steaks.

If you're looking for something new as a side dish, this is definitely a must try!