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My review
Holiday Brussels Sprouts
Swanson®
"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."
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Ingredients
55 m servings 179 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
Nutrition Facts
Per Serving: 179 calories; 11.5 g fat; 16.9 g carbohydrates; 4.2 g protein; 10 mg cholesterol; 141 mg sodium. Full nutrition
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Reviews
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1/14/2017
I almost never make recipes that don't have a ton of high ratings but made this last night as I had the ingredients. I am very glad that I did. It was VERY tasty! I made extra sauce and used pec...
3/26/2018
Excellent recipe! The hardest part was cutting up the squash, might be easier to cook it whole first. Very good flavors, the cranberries really pull it together!
1/13/2018
This was fabulous. I changed nothing to the recipe. Save for place it in the crocpott. My husband and neighboor loved it.
12/31/2017
Loved this recipe! Made it exactly as listed, except I cut it in half. Used it for our Christmas dinner. It was so colorful and seriously delicious! Will absolutely make this one again for Thank...
11/26/2017
These were excellent. They were a hit at my Thanksgiving feast. The flavor combination was delicious. One helpful hint is to cook the butter not squash in the microwave for 3 minutes so it’s eas...
11/15/2017
Oh my. These are amazing! Using what I had on-hand, I substituted green onion for shallot and pecans for pine nuts. I also cut the oil in half. The veggies took closer to 35-40 minutes to roast ...
4/18/2017
Love at first bite! I tossed the veggies with some garlic salt and pepper before roasting and I was halfway through the cooking before I realized I didn't have any wine. I ended up adding a co...