Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts
This colorful side will make a festive addition to any table. The sweetness from the cranberries and butternut squash perfectly complements the Brussels sprouts.
Total Time: 55 minutes
Serves: 10 people
Prep Time: 15 minutes
Ingredients
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1-1/2 pounds Brussels sprouts, trimmed and cut in half
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3 cups diced, peeled and seeded butternut squash
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1/4 cup olive oil
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3 tablespoons butter
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1 large shallot, peeled and thinly sliced (about 1/4 cup)
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1/4 cup dry white wine
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1 cup Swanson® Chicken Broth
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1 tablespoon all-purpose flour
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1/3 cup sweetened dried cranberries
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1/3 cup toasted pine nuts
Directions
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Set the oven to 425°F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
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Roast for 25 minutes or until the vegetables are lightly browned.
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Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
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Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
