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 18
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!
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 ...
We love roasted brussels sprouts, but I was looking for a bit of change. My picky husband was practically licking the bowl after finishing these off! I was skeptical at first, but the combinat...
Enjoyed the recipe the brussels sprouts and butternut squash are a good combination.
This recipe was perfect at our Thanksgiving dinner. The only thing I did differently was to infuse the olive oil with thyme and rosemary. The wine, shallots, butter and broth make a rich sauce t...
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 pumpk...