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.

Recipe Summary

prep:
15 mins
additional:
40 mins
total:
55 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

179 calories; protein 4.2g; carbohydrates 16.9g; fat 11.5g; cholesterol 9.7mg; sodium 140.6mg. Full Nutrition
Advertisement

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2017
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 pecas instead of pine nuts. Even the Brussel Sprout haters loved it! Read More
(3)
24 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/15/2017
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 pecas instead of pine nuts. Even the Brussel Sprout haters loved it! Read More
(3)
Rating: 4 stars
03/27/2018
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! Read More
(2)
Rating: 5 stars
03/23/2019
Turned our great! Modifications: used fresh (frozen) cranberries sautéed in hot pan; melted tablespoon of sugar tossed cranberries till cooked and coated w melted sugar. Replaced toasted pumpkin seeds for pine nuts. Everyone loved it! Read More
Advertisement
Rating: 4 stars
01/19/2019
This dish was so easy to make but looks and tastes impressive like you spent hours on it. New holiday favorite. Read More
Rating: 5 stars
12/14/2018
I made as is but I added baked chicken breast to the vegetable mixture. A huge success for my whole family. Kids and hubby LOVED it!!! Read More
Rating: 5 stars
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 easier to peel. Read More
Advertisement
Rating: 5 stars
12/03/2016
Awesome side dish for Thanksgiving table. I added a few spinkles of dried thyme and rosemary before roasting the vegetables. The sauce is not needed. I made it but did not use it because the veggies cranberries and pinenuts already tasted great Read More
Rating: 5 stars
01/13/2018
This was fabulous. I changed nothing to the recipe. Save for place it in the crocpott. My husband and neighboor loved it. Read More
Rating: 4 stars
11/29/2019
Used slivered almonds instead of pine nuts. Read More