Maple-Glazed Butternut Squash and Sweet Potatoes

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein — or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don’t be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Ingredients

• 1

  small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)

• 2

  pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)

• 2

  tablespoons extra-virgin olive oil

• ¼

  cup maple syrup

• 1

  teaspoon coarse kosher salt

• 1

  teaspoon ground cinnamon

• ¼

  teaspoon black pepper 

• Zest of 1 orange 

Preparation

1. Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats. 
2. In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they’re all evenly coated.  Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
3. Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
4. Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.