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

1/2 cup shallots, cut in half 2 cup s 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

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.