top of page

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.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page