Balsamic Roasted Sweet Potatoes and Butternut Squash
By: Silka
Published: Monday, March 22, 2010 - 4:19am

Ingredients




2 lrg sweet potatoes peeled, and
cut into 3/4" by 3" cubes
1/8 cup olive oil plus more
1/8 cup balsamic vinegar plus more
1 tablespoon unsalted butter melted
1 tablespoon chopped fresh herbs such as
rosemary and thyme
Salt to taste
Freshly-ground black pepper to taste
1 medium butternut squash peeled, seeded,
and cut into 3/4" by 3" cubes

Preparation

1 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. 2 In a separate bowl, toss together squash, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper. 3 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. 4 Remove the pans from the oven, and allow vegetables to cool slightly. Transfer vegetables to a large bowl. Drizzle with additional olive oil and balsamic vinegar, and serve immediately. 5 This recipe yields 10 to 12 servings.

Comments:
judy wigginton

why do you use 2 pans and do them separately