Roasted Sweet Potatoes with Simple Balsamic Vinaigrette

4 pounds sweet potatoes (about 5 medium)

1 cup thin slices of sweet onion

2 tablespoons extra-virgin olive oil

Simple Balsamic Vinaigrette

¼ cup extra-virgin olive oil

2 tablespoons good-quality balsamic vinegar

½ teaspoon salt

¼ teaspoon ground black pepper

Heat oven to 450 degrees. Spray a large roasting pan (with at least 2-inch sides) with cooking-oil spray.

Cut sweet potatoes (unpeeled) into 1-inch pieces and place in pan. Toss in onion slices and drizzle with oil. Toss to coat well.

Roast until potatoes are tender and lightly browned and onions are caramelized, about 35-40 minutes. Stir halfway through cooking.

For the vinaigrette: Mix together all ingredients in a small jar with a lid, and shake well to combine. Use at once or store, covered, at room temperature for up to a week. Makes 6 tablespoons.

Transfer vegetables to a serving dish and drizzle with Simple Balsamic Vinaigrette. Serve immediately.

Serves eight.

Nutrition values per serving: 238 calories (40 percent from fat), 11 g fat (1.5 g saturated), 33 g carbohydrates, 5 g fiber, 3 g protein, 0 cholesterol, 195 mg sodium.