Active Time

　　20 minutes

　　Total Time

　　1 hour 15 minutes

　　The sweet and sour cranberry sauce for this holiday-ready side does double duty: it looks gorgeous (and tastes great) drizzled over roasted delicata squash and sweet potatoes, but it’s also an excellent turkey condiment. Don’t worry—this recipe makes a good amount so you'll have plenty to serve on the side.

　　

Ingredients

8 servings

　　4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into ½"-thick rings

　　3 pounds sweet potatoes (about 7 small or 5 medium), cut into ¾"-thick rounds

　　2 tablespoons extra-virgin olive oil

　　1 teaspoon crushed red pepper flakes

　　2 ½ teaspoons kosher salt, divided

　　15 small sprigs thyme, divided

　　8 ounces fresh cranberries

　　2 cups red wine vinegar

　　1 ½ cups sugar

　　

Step 1

Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.

　　

Step 2

Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and ½ tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.

　　

Step 3

Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.