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.
Recipe - Stillwater
Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts
Prep Time15 Minutes
Servings10
Cook Time40 Minutes
0Ingredients
1-1/2 pounds Brussels sprouts, trimmed and cut in half
3 cups diced, peeled and seeded butternut squash
1/4 cup olive oil
3 tablespoons butter
1 large shallot, peeled and thinly sliced (about 1/4 cup)
1/4 cup dry white wine
1 cup Swanson® Chicken Broth
1 tablespoon all-purpose flour
1/3 cup sweetened dried cranberries
1/3 cup toasted pine nuts
Directions
- 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.
- Roast for 25 minutes or until the vegetables are lightly browned.
- 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.
- Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
15 minutes
Prep Time
40 minutes
Cook Time
10
Servings
Directions
- 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.
- Roast for 25 minutes or until the vegetables are lightly browned.
- 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.
- Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
