Ingredients55 m servings 179 cals
- 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.
Per Serving: 179 calories; 11.5 g fat; 16.9 g carbohydrates; 4.2 g protein; 10 mg cholesterol; 141 mg sodium. Full nutrition
ReviewsRead all reviews 9
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...
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!
This was fabulous. I changed nothing to the recipe. Save for place it in the crocpott. My husband and neighboor loved it.
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...
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...
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 ...
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...