Source Unknown
~from Savoring Time in the Kitchen
10-12 servings
4 sweet potatoes peeled and cut into 3/4" by 3" cubes
1 large or 2 small Butternut squash, peeled and cut into 3/4" by 3" cubes
1/4 cup olive oil plus more for drizzling
3 T balsamic vinegar plus more for drizzling
2 T butter, melted
1 T chopped fresh rosemary
1 tsp salt
Freshly ground pepper to taste
1 sm arugula bunch washed, and stems removed (optional)
Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, salt and pepper.
Arrange the vegetables in a single layer on one or two baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 40-45 minutes, rotating the pans between the shelves halfway through roasting if using two pans.
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,if desire, and serve immediately.
Makes 10-12 servings