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Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts

Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts

5
(2)

This colorful side will make a festive addition to any table. The sweetness from the cranberries and butternut squash perfectly complement the Brussels sprouts.

serves 10 people

Ingredients

cost per recipe: $7.83

The price is determined by the national average.

  • 1 1/2

    pounds Brussels sprouts, trimmed and cut in half

  • 3

    cups diced peeled 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 or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    tablespoon all-purpose flour

  • 1/3

    cup sweetened dried cranberries

  • 1/3

    cup toasted pine nuts

view nutrition info

How to Make It

Step 1

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.

Step 2

Roast for 25 minutes or until the vegetables are lightly browned.

Step 3

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.

Step 4

Place the vegetable mixture into a large bowl.  Add the broth mixture and cranberries and toss to coat.  Sprinkle with the pine nuts.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(2)
  • Marion

    December 20, 2015

    Delicious and not a morsal left!

    I made this for a Christmas dinner party last night. I didn't add the cranberries or pine nuts. I made the sauce ahead of time so I could mingle with my guests and when I went to re-heat it became very thick, so I thinned it with extra chicken broth and just used half the sauce. Also, I didn't have a shallot so used a red onion - next time I'd probably cut the butter down to 2 tbsp, and the flour to 1/2 tbsp. My guests LOVED this dish!

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  • maryo

    October 28, 2015

    Great combination of vegetables

    This is a great recipe even for those who aren't big veggie eaters. The combination of the Brussels and Squash with the Cranberries was great. The toasted pine nuts were a nice touch as well. I'm not used to my vegetables in a nice sauce, but this was delicious

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