HOLIDAY BRUSSELS SPROUTS

Holiday Brussels Sprouts image

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.

Provided by Swanson®

Categories Trusted Brands: Recipes and Tips Swanson®

Time 55m

Yield 10

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 140.6 mg, Sugar 6.1 g