Pair cranberries with vegetables for savory, sweet holiday side dish

These wonderfully tart and sweet berries generally are relegated to a sauce. If they are lucky, they might merit inclusion in a tart. But that's about it.

But there are plenty of other ways to work them into the meal. Not that you want a cranberry overload, but this year perhaps skip the sauce and find another way of giving the cranberries a presence at the table.

The stuffing - or dressing, depending on where you grew up - is a no-brainer. Fresh, frozen or dried cranberries are delicious mixed into savory stuffings. Consider cutting back the liquid in the stuffing just a bit, as fresh and frozen cranberries will contribute their juice during cooking.

A handful of cranberries (don't go crazy) can be added to the bottom of the turkey roasting pan, where their juices will blend with those of the bird and vegetables. The resulting gravy will be wonderful.

Or consider using dried cranberries in a side of roasted vegetables. In this incredibly simple recipe, roast carrots and butternut squash and then toss them with slivered almonds and dried cranberries. The result is nutty, crunchy, roasted, sweet and savory. A wonderful mouthful.

Of course, flexibility rules. Feel free to substitute whichever winter squash or root vegetables you prefer for the butternut and carrots. Likewise, while the seasoning choices offered are tasty, you can use whatever flavors you favor.

Also, this recipe is forgiving on cooking time and temperature. Roast the vegetables at whatever temperature you have the oven set for your turkey. If it varies much from the 375 degrees called for below, just keep an eye on it. The vegetables should be nicely browned, lightly crisp and tender at the center.

Roasted Squash and Carrots with Almonds and Cranberries

Servings: 8

• 2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks

• 2 pounds carrots, peeled and cut into 1-inch chunks

• 1/4 cup olive oil

• 2 teaspoons chopped fresh thyme

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• Kosher salt and ground black pepper

• 1/3 cup almond slivers

• 1/2 cup dried cranberries (sweetened is fine)

• Zest of 1 lemon

Heat the oven to 350 degrees. Line a rimmed baking sheet with foil.

On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use your hands to mix until evenly coated. Sprinkle the thyme, garlic powder and cumin over the squash and carrots, then mix well. Season with salt and pepper.

Roast for 30 to 40 minutes, or until the vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to a serving bowl. Top with lemon zest, then taste and adjust seasoning.

Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 90 calories from fat (38 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 32 g carbohydrate; 3 g protein; 7 g fiber; 320 mg sodium.

thanksgiving Food Extras

We're gearing up for Thanksgiving - well, aren't we all? We're starting you off with this story on an alternative to the cranberry sauce. Next Wednesday:, we offer a variety of turkey-day recipes with sage as a key ingredient. And the week of Thanksgiving, we will publish Food on Monday - that's Nov. 22 - and give you a whole host of recipes for the day with apples as a key ingredient.