Ingredients:
4 lrg sweet potatoes peeled, and
cut into 3/4" by 3" cubes
1/4 cup olive oil plus more
1/4 cup balsamic vinegar plus more
2 tbl unsalted butter melted
2 tbl chopped fresh herbs such as
rosemary and thyme
Salt to taste
Freshly-ground black pepper to taste
2 med butternut squash peeled, seeded,
and cut into 3/4" by 3" cubes
1 sm arugula bunch washed, and
stems removed
Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.
In a separate bowl, toss together squash, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.
Arrange the vegetables in a single layer on two 13- by 18-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 60 minutes, rotating the pans between the shelves halfway through roasting.
Remove the pans from the oven, and allow vegetables to cool slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.
This recipe yields 10 to 12 servings.
