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
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.
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!
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
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.