Monday, 12 September 2011 16:10

Lemon-Kissed Brussels and Butternut Squash from The Blissful Chef

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Last week Christy Morgan, aka The Blissful & Fit Chef, was in San Francisco as part of her book tour for Blissful Bites. Christy and I became friends while living in L.A., so we made sure to squeeze a video in before she left town. I did a poll on the EVG Facebook page and I was surprised that the recipe chosen by the majority featured Brussels sprouts, a vegetable few people seem to like. However, I was thrilled because I love Brussels, butternut squash, and almonds.

Christy's recipe is gluten-free, soy-free, easy to make, pretty cheap per serving, and quite healthy. It's a perfect way to introduce yourself and your friends to how incredible Brussels sprouts can taste! Not only is this recipe delicious, but Christy offers up some great cooking tips in the video!


  • 3 cups butternut squash - peeled & cut into 1/2 inch cubes
  • 2 cups Brussels sprouts - halved, ends trimmed
  • 1/3 cup slivered almonds
  • 1 tsp ginger, grated
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp tamari (or Coconut Aminos)
  • 1 tbsp maple or brown rice syrup
  • 1 tbsp brown rice vinegar (or other light vinegar)


  1. Steam butternut squash until just tender and place in a medium bowl
  2. Steam Brussels sprouts until just tender and place in a bowl with squash
  3. Pan-toast almonds in a skillet over a medium-low flame until golden brown, stirring continuously
  4. Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined
Read 5906 times Last modified on Saturday, 26 December 2020 18:32