Woo Tuesday!

Tomorrow is a crazy busy day for me so I'm not doing my consultation at Jenny Craig. I'm going to run in and weigh in, they have my food all pulled for me when I get there. I bought a new bed, FINALLY!! Mine is literally falling apart because the bedframe my dad gave me it's from the 70s...and it's just shot. It was inthe basement for over 10 years and it's just all around sucky.

So I went to Bob's and I bought this bed:

It's super cute and I can't wait for it to be delivered tomorrow!! :D

Also my sister is spending my day off with me tomorrow before she leaves for Italy on Sunday! I'm happy for her but I'm going to miss her too!!

Today's recipe is simple and delicious, veggies! This is a perfect Sunday night side dish or for holidays!

Roasted Vegetable Medley
Servings: 12

Ingredients

1 cup butternut squash, cubed
2 red bell peppers, seeded and diced
1 cup potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 medium red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and ground black pepper to taste

Directions

1. Preheat oven to 475 degrees.

2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes and onion.

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 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutritional Breakdown