Description
Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce is a vibrant autumn dish that beautifully combines the sweetness of roasted vegetables with a tangy cranberry sauce. This colorful recipe is not only visually appealing but also incredibly easy to prepare, making it perfect for cozy dinners or festive gatherings. The rich flavors and inviting aromas will warm your heart and delight your taste buds, ensuring it becomes a favorite at your table.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 1 medium delicata squash, sliced into half-moons (about 2 cups)
- 1 cup fresh cranberries
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss sweet potatoes and delicata squash in olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- Meanwhile, in a saucepan over medium heat, combine cranberries, balsamic vinegar, honey, salt, and pepper. Cook until cranberries burst, about 10 minutes.
- Drizzle the cranberry agrodolce over the roasted vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg