Brussels Sprouts With Butternut Squash and Currants

Name: Brussels Sprouts With Butternut Squash and Currants
Total time: 59 min
Yield: 4 servings
Ingredients: ½ cup shallots, cut in half; 2 cups brussels sprouts, leaves separated from the hearts; ½ cup butternut squash, diced; ½ teaspoon fresh thyme, chopped; ½ whole organic lemon, zest only; 1 tablespoon balsamic vinegar or Dr. Fuhrman's Black Fig Vinegar; 2 tablespoons dried currants; 2 tablespoons hemp seeds

A healthy and flavorful side dish combining tender brussels sprouts, roasted shallots, and butternut squash, brightened with lemon zest and currants. Finished with a sprinkle of hemp seeds for added nutrition and texture.

4 servings

59 min

Published October 4, 2025

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Ingredients

•½ cup shallots, cut in half
•2 cups brussels sprouts, leaves separated from the hearts
•½ cup butternut squash, diced
•½ teaspoon fresh thyme, chopped
•½ whole organic lemon, zest only
•1 tablespoon balsamic vinegar or Dr. Fuhrman's Black Fig Vinegar
•2 tablespoons dried currants
•2 tablespoons hemp seeds

Cooking Instructions

1.
Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
50 min
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.
8 min
3.
Sprinkle with hemp seeds to garnish.
1 min