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Add a photoServings: 10
Ingredients
- 4 lrg sweet potatoes peeled, and cut into 3/4" by 3" cubes
- 1/4 c. extra virgin olive oil plus more
- 1/4 c. balsamic vinegar plus more
- 2 Tbsp. unsalted butter melted
- 2 Tbsp. minced fresh herbs such as rosemary and thyme Salt to taste Freshly-grnd 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
Directions
- Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 Tbsp. extra virgin olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. butter, 1 Tbsp. herbs, salt, and pepper.
- In a separate bowl, toss together squash, 2 Tbsp. extra virgin olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. butter, 1 Tbsp. 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 till golden brown and tender, 45 to 60 min, rotating the pans between the shelves halfway through roasting.
- Remove the pans from the oven, and allow vegetables to cold slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula. Drizzle with additional extra virgin olive oil and balsamic vinegar, and serve immediately.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 10 servings | |
| Calories 121 | |
| Calories from Fat 88 | 73% |
| Total Fat 10.03g | 13% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 37mg | 2% |
| Potassium 128mg | 4% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.57g | 1% |
| Protein 0.64g | 1% |
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