This colorful side will make a festive addition to any table. The sweetness from the cranberries and butternut squash perfectly complement the Brussels sprouts.
cost per recipe: $7.54
The price is determined by the national average.
pounds Brussels sprouts, trimmed and cut in half
cups diced peeled seeded butternut squash
cup olive oil
large shallot, peeled and thinly sliced (about 1/4 cup)
cup dry white wine
cup Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
tablespoon all-purpose flour
cup sweetened dried cranberries
cup toasted pine nuts
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.