Brussels Sprouts With Butternut Squash and Currants

Name: Brussels Sprouts With Butternut Squash and Currants
Yield: 4 servings
Ingredients: 1 1/2 cup shallots, cut in half; 1 2 cups brussels sprouts, leaves separated from the hearts; 1 1/2 cup butternut squash, diced; 1 1/2 teaspoon fresh thyme, chopped; 1 1/2 organic lemon, zest only; 1 1 tablespoon balsamic vinegar or Dr. Fuhrman’s Black Fig Vinegar; 1 2 tablespoons dried currants; 1 2 tablespoons hemp seeds

From the kitchen of Carly

Roasted shallots meld into tender brussels sprout hearts and butternut squash, brightened by lemon zest and tart currants. The crispy leaves add texture while hemp seeds bring nutty depth. A simple side that tastes way more sophisticated than it has any right to be.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup shallots, cut in half
12 cups brussels sprouts, leaves separated from the hearts
11/2 cup butternut squash, diced
11/2 teaspoon fresh thyme, chopped
11/2 organic lemon, zest only
11 tablespoon balsamic vinegar or Dr. Fuhrman’s Black Fig Vinegar
12 tablespoons dried currants
12 tablespoons hemp seeds

Instructions

Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
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.
Sprinkle with hemp seeds to garnish.