This colorful side will make a delicious addition to any holiday table. The sweetness from the cranberries and butternut squash perfectly complement the bitter sprouts. It's a special dish that's ready in less than an hour.
Preparation Time
15 mins
Total Time
15 mins
Calories
179 Calories
Recipe Instructions
Step 1
Set the oven to 425 degrees 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.
Ingredients
3 tablespoons butter
1 tablespoon all-purpose flour
¼ cup olive oil
¼ cup dry white wine
⅓ cup toasted pine nuts
1 ½ pounds Brussels sprouts, trimmed and cut in half
