Ingredients

• 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

Instructions

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.