Brussels Sprouts With Butternut Squash and Currants
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 information
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
Preparation
Step 1
Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
Step 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.
Step 3
Sprinkle with hemp seeds to garnish.
From Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health © 2013 by Joel Fuhrman, M.D. Reprinted with permission by HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
