Holiday Brussels Sprouts

• 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(R) Chicken Broth or Swanson(R) Certified Organic Chicken Broth or Swanson(R) Natural Goodness(R) Chicken Broth
• 1 tablespoon all-purpose flour
• 1/3 cup sweetened dried cranberries
• 1/3 cup toasted pine nuts

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.

brussels sprouts, olive oil, butter, shallot, white wine, swanson, flour, cranberries, nuts

Taken from www.allrecipes.com/recipe/244704/holiday-brussels-sprouts/ (may not work)