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 Wine & Spirits
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
Shop Ingredients
Makes 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.