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Brussels Sprouts With Butternut Squash and Currants

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

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