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Brussels Sprouts with Butternut Squash and Currants by

Source: epicurious

Tags: lemon, squash, thyme, currants, brusselsprouts, hempseeds


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. Fuhrmanís Black Fig Vinegar
2 tablespoons dried currants
2 tablespoons hemp seeds


Preheat the oven to 350įF. 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.

Servings: 4

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