Ingredients55 m servings 179
- 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 16.9 4.2 10 141 Full nutrition
ReviewsRead all reviews 13
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 dish was so easy to make but looks and tastes impressive like you spent hours on it. New holiday favorite.
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!!!
I didn’t follow the exact recipe I tweaked it a bit coz those were the ingredients I had, used pecans instead, and I only had raisins, but still very delicious and easy to make!
I enjoyed making this and my family loved it for a thanksgiving side.
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...