Balsamic Roasted Sweet Potatoes and Butternut Squash

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