Brussels Sprouts With Butternut Squash and Currants

Name: Brussels Sprouts With Butternut Squash and Currants
Yield: Serves 4
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

By Martin Oswald

January 6, 2017

Image may contain Plant Food Dish Meal and Salad

Photo by Lisa Keenan

The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges, lemons, or limes should be used for zesting. Dried, grated orange or lemon zest is also available in the spice section of most stores.

Recipe notes

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