Holiday Brussels Sprouts

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
• 1/4 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
• 1/3 cup sweetened dried cranberries
• 1/3 cup toasted pine nuts

Directions

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.