Brussels Sprouts With Butternut Squash and Currants
A healthy and flavorful side dish combining tender brussels sprouts, roasted shallots, and butternut squash, brightened with lemon zest and currants. Finished with a sprinkle of hemp seeds for added nutrition and texture.
4 servings
59 min
Ingredients
- •½ cup shallots, cut in half
- •2 cups brussels sprouts, leaves separated from the hearts
- •½ cup butternut squash, diced
- •½ teaspoon fresh thyme, chopped
- •½ whole organic lemon, zest only
- •1 tablespoon balsamic vinegar or Dr. Fuhrman's Black Fig Vinegar
- •2 tablespoons dried currants
- •2 tablespoons hemp seeds
Cooking Instructions
- 1.
Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
50 min
- 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.
8 min
- 3.
Sprinkle with hemp seeds to garnish.
1 min
