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

1. Preheat the oven to 350u0b0F. 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.

shallots, brussels sprouts, butternut squash, fresh thyme, lemon, balsamic vinegar, currants, hemp seeds

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-with-butternut-squash-and-currants (may not work)