½cup/2 oz. dried cranberriespreferably unsweetened
½cup/4 oz. white wine
2Tbsp./1 oz. balsamic vinegar
¼cup/1 oz. pine nuts
½cup/½ oz. basilsliced
Preheat oven to 400ºF. Place the Brussels sprouts on a baking tray. Sprinkle with salt and pepper and drizzle with 1 Tbsp. of the vegetable oil. Do the same for the cauliflower. Roast the vegetables, turning once during cooking, for about 30 minutes or until softened and starting to brown. Reserve.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the fusilli according to package directions. Drain and reserve.
To grill the chicken, heat a grill pan over medium-high heat. Season with salt and pepper and rub with the remaining 1 tsp. of vegetable oil. Grill until nicely charred on one side (about 3 minutes). Repeat on the second side. Chicken should be cooked through. This will depend on the thickness of the chicken. When cool enough to handle, shred or chop into bite-sized pieces. Reserve.
Heat a sauté pan over medium heat. Add the oil and garlic and cook until aromatic (about 30 seconds). Add the reserved vegetables, fusilli, chicken and cranberries. Deglaze the pan with the wine. Cook 2 minutes then stir in the balsamic vinegar, pine nuts, and basil. Divide between 6 bowls.