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Brussels Sprouts With Butternut Squash and Currants

Name: Brussels Sprouts With Butternut Squash and Currants
Ingredients: 1/2 cup shallots, cut in half; 2 cups brussels sprouts, leaves separated from the hearts; 1/2 cup butternut squash, diced; 1/2 teaspoon fresh thyme, chopped; 1/2 organic lemon, zest only; 1 tablespoon balsamic vinegar or Dr. Fuhrman’s Black Fig Vinegar; 2 tablespoons dried currants; 2 tablespoons hemp seeds

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
2.
In a stainless steel pan, steam the brussels sprout hearts and butternut squash in 1/4 cup water for 5 minutes. Add the shallots, thyme, brussels sprout leaves, lemon zest, vinegar, and currants. Steam 3 more minutes.
3.
Sprinkle with hemp seeds to garnish.

Recipes sourced from Epicurious.com.

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