The Dish | Balsamic Roasted Sweet Potatoes and Butternut Squash

This roasted butternut squash and sweet potatoes recipe is a favorite for our Thanksgiving and it is wonderfully versatile. The savory roasted vegetables combined with crisp arugula can be served as a main dish, a side dish, or a salad.  It’s easy to halve or double the recipe, depending on the number of people you’re serving. A little honey tips the scale slightly to the sweet side, but the natural sweetness of the butternut squash and sweet potatoes may be all you need.


  • 4 large sweet potatoes (about 6 cups), peeled and cut into 3/4- by 3-inch wedges
  • 2 – 3 medium butternut squash peeled, seeded, cut into 3/4- by 3-inch wedges
  • 1/4 cup olive oil, plus more for drizzling
  • 3 tablespoons balsamic vinegar, plus more for drizzling
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey, optional
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 bunch arugula (or to taste), stems removed


  • Preheat oven to 400 degrees. In a large bowl, toss all ingredients except arugula together. Arrange vegetables in a single layer on a rimmed cookie sheet.
  • Roast vegetables until golden and tender, about 45 minutes, stirring every 10 minutes to encourage even cooking.
  • Remove from oven and allow to cool slightly. Toss vegetables with arugula and drizzle with olive oil and balsamic vinegar. Serve immediately.
  • This dish can be made ahead by roasting the vegetables the day before and reheat them in the microwave for 2-3 minutes until warm. Then toss and dress as directed in the recipe.

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