Holiday Brussels Sprouts
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.
INGRIDIENT
DIRECTION
Step: 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.
Step: 2
Roast for 25 minutes or until the vegetables are lightly browned.
Step: 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.
Step: 4
Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
NUTRITION FACT
Per Serving: 179 calories; protein 4.2g; carbohydrates 16.9g; fat 11.5g; cholesterol 9.7mg; sodium 140.6mg.
The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.
One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .
