Balsamic-Roasted Sweet Potatoes and ButtemutSquash

By t1bishop

Hands on:20mlnutes Total time: 1hour, 10 minutes 5erves: 12
This dish Is pretty Irresistible-even for those who expect their sweet potatoes to be sweet. A little honey tips the scale slightly to the sweet side, but the natural sweetness of the butternut squash and sweet potatoes may be all you need. These savory roasted vegetables, combined with crisp arugula could be served as a salad like first course, or as a side dish with the main meal. And It's easy to halve or double the recipe, depending on the number of people you're servlng.
To make ahead, roast the sweet potatoes and squash a few hours or a day ahead and refrigerate up to 1 day. Heat roasted vegetables in a microwave in 2- to 3-minute intervals until just warmed through, then, combine with arugula and dress with balsamic vinegar and olive 0il just before serving.

Ingredients

• 4 large sweet potatoes. peeled and seeded, cut Into 3/4-by-3-inch wedges
• 2 medium butternut squash, peeled and seeded and cut into 3/4-by-3-inch wedges
• 1/4 cup olive oil, plus more for drizzling
• 3 tablespoons balsamic vinegar, plus more for drizzling
• 2 tablespoons unsalted butter,melted
• 2 tablespoons honey,optional
• 1 tablespoon chopped fresh rosemary
• l teaspoon kosher salt
• 1/2 z teaspoon black pepper
• 1 small bunch arugula. stems removed

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees. In a large bowl, toss together sweet potatoes, squash, oil, Vinegar. butter, honey, rosemary, salt and pepper. Arrange vegetables In a single layer on a rimmed cookie sheet. Roast vegetables until golden and tender, about 45 minutes. stirring every 10 minutes to encourage even cooking. Remove from oven and allow to cool slightly. Toss vegetables
with arugula and drizzle with olive 0il and balsamic vinegar. Serve
Immediately.