Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts | Swanson®
The sweetness from the cranberries and butternut squash perfectly complement the Brussels sprouts in this colorful side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbells.com.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half
- 3 cups diced peeled seeded butternut squash
- 1/4 cup olive oil
- 3 tablespoons butter
- 1 large shallot, peeled and thinly sliced (about 1/4 cup)
- 1/4 cup dry white wine
- 1 cup Swanson® Chicken Broth or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 1 tablespoon all purpose flour
- 1/3 cup sweetened dried cranberries
- 1/3 cup toasted pine nuts
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