Holiday Brussels Sprouts recipe

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Ingredients

1 ½ pounds Brussels sprouts, trimmed and cut in half
3 cups diced, peeled, seeded butternut squash
¼ cup olive oil
3 tablespoons butter
1 large shallot, peeled and thinly sliced
¼ cup dry white wine
1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 tablespoon all-purpose flour
⅓ cup sweetened dried cranberries
⅓ cup toasted pine nuts

Nutrition Info

178.5 calories
carbohydrate: 16.9 g
cholesterol: 9.7 mg
fat: 11.5 g
fiber: 3.9 g
protein: 4.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 140.6 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Roast for 25 minutes or until the vegetables are lightly browned.

  3. 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.

  4. Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.

Recipe Yield

10 servings

Recipe Note

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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