Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts
This colourful side will make a festive addition to any table. The sweetness from the cranberries and butternut squash perfectly complement the Brussels sprouts.
- Set the oven to 425°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.
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
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