Brussels Sprouts With Butternut Squash and Currants Recipe

Brussels Sprouts With Butternut Squash and Currants Recipe

  • 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
  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.
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