ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE ANNA STOCKWELL EPICURIOUS NOVEMBER 2017 I'm in an agrodolce phase. Lately I've been making a version of the sweet-and-sour Italian sauce from tart cranberries, red-wine vinegar, and sugar. The bright red sauce looks gorgeous drizzled over circles of roasted delicata and sweet potato, and provides just the right balance of tartness. The sweet roasted veg will make a fun new side dish for your Thanksgiving table, and that sauce also works great as a condiment for turkey. xoxo, Anna

YIELD8 servings ACTIVE TIME20 minutes TOTAL TIME1 hour 15 minutes INGREDIENTS 4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds 2 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes 2 1/2 teaspoons kosher salt, divided 15 small sprigs thyme, divided 8 ounces fresh cranberries 2 cups red wine vinegar 1 1/2 cups sugar PREPARATION 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. Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes. Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.