Brussels Sprouts With Butternut Squash And Pomegranate Seeds Recipes

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BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND CURRANTS



Brussels Sprouts With Butternut Squash and Currants image

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.

Provided by Martin Oswald

Categories     HarperCollins     Side     Brussels Sprout     Butternut Squash     Currant     Seed     Vegan     Vegetarian     Wheat/Gluten-Free     Healthy     Quick and Healthy     Steam

Yield Serves 4

Number Of Ingredients 8

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

Steps:

  • 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.

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