Roasted Brussel Sprouts and Radish with Mint-Basil Butter

Then he led me back to the bank of the river. ⁷ When I arrived there, I saw a great number of trees on each side of the river. ⁸He said to me, “This water flows toward the eastern region and goes down into the Arabah, where it enters the Sea. When it empties into the Sea, the water there becomes fresh. ⁹ Swarms of living creatures will live wherever the river flows. There will be large numbers of fish, because this water flows there and makes the salt water fresh; so where the river flows everything will live. ¹⁰ Fishermen will stand along the shore; from En Gedi to En Eglaim there will be places for spreading nets. The fish will be of many kinds—like the fish of the Great Sea.¹¹ But the swamps and marshes will not become fresh; they will be left for salt.¹² Fruit trees of all kinds will grow on both banks of the river. Their leaves will not wither, nor will their fruit fail. Every month they will bear, because the water from the sanctuary flows to them. Their fruit will serve for food and their leaves for healing.” Ezekiel 47


Ingredients:
1 tbsp butter
1 tbsp fresh basil leaves chopped
1 tbsp fresh mint leaves chopped

1 lb brussel sprouts quartered

5 red radishes diced

1/4 cup water
2 tsp salt

Directions:
1. melt the butter in a pan on medium heat
2. add the basil and mint to pan
3. meanwhile cut the sprouts and radishes and stir into the butter with water and salt (by this time the herbs will have seasoned the butter, ~3 minutes)

4. bring to a boil, cover lid, reduce heat to medium low, and let simmer for ~10 minutes or until water is almost gone