Brussels Sprouts With Butternut Squash and Currants
['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']
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.
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