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Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts

Image of the prepared Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts recipe
  • prep time: 15 min
  • total time: 55 min
  • serves: 10 people

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

Ingredients

cost per recipe: $7.54

  • 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 Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
  • 1 tablespoon all-purpose flour
  • 1/3 cup sweetened dried cranberries
  • 1/3 cup toasted pine nuts

Instructions

  • 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.

Reviews

(2)
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  • Delicious and not a morsal left!

    Marion
    December 20, 2015

    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

    maryo
    October 28, 2015

    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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Made With

Calories 175
Total Fat 12 g
Sat. Fat 3.1 g
Trans Fat 0 g
Cholesterol 9 mg
Sodium 132 mg
Total Carb 15 g
Dietary Fiber 3 g
Sugar 5 g
Added Sugars 0 g
Protein 3 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 9 %DV
Potassium 9 %DV
Calories 176
Total Fat 12 g
Sat. Fat 3.1 g
Trans Fat 0 g
Cholesterol 9 mg
Sodium 101 mg
Total Carb 15 g
Dietary Fiber 3 g
Sugar 0 g
Added Sugars 0 g
Protein 3 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 10 %DV
Potassium 0 %DV
Calories 176
Total Fat 12 g
Sat. Fat 3.1 g
Trans Fat 0 g
Cholesterol 9 mg
Sodium 103 mg
Total Carb 15 g
Dietary Fiber 3 g
Sugar 0 g
Added Sugars 0 g
Protein 3 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 10 %DV
Potassium 0 %DV

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