Roasted Veggies

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 Red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh rosemary
1/4 C olive oil
2 tablespoon balsamic vinegar
salt and pepper to taste

Preheat oven to 475 degrees

In a large bowel, combine veggies. Add oil and spices and toss until coated. Spread evenly on a large roasting pan.

Roast for 35-40 minutes in the oven stirring every 10 minutes or until veggies are cooked through and browned.

***I got this recipe on allrecipes.com but didn't really follow it :). I used garlic powder, dehydrated onions, salt, pepper and Parmesan cheese as my toppings with olive oil. I also added mushrooms, a green squash that I had and green peppers. It was very delicious and the kids even asked for more!

Sweet Potato Fries

For dinner last Friday we had hamburgers and I tried something new, sweet potato fries. I bought some sweet potatoes to put in recipes and for Taylor. I have always wanted to try these and I will be making them again. My sweet potatoes were already cooked so they didn't have to bake for an hour. Adapted from All recipes

Spicy Baked Sweet Potato Fries
2 sweet potatoes cut into french fries
1 1/2 T Canola oil
1 1/2 T Taco seasoning
1/4 tsp. cayenne pepper ( or less, depending on your spice liking)

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. If potatoes are already cooked like mine were I put them in for about 15-20 min to crisp them up. If not already baked then bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.