This Brussels sprouts recipe from Good Crop is not only quick and easy to make, it hits all the flavor notes too
Ingredients
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1 pack mountain lentils from Good Crop
1 pack light grain rye from Good Crop
1/2 radicchio
300-400g Brussels sprouts
2 lemons
1 tsp honey
1 tsp balsamic
2-3 tbsp the new sriracha
buckwheat (toasted in pan or oven until golden brown)
olive oil
salt
Here is how we proceed
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Preheat oven to 240 degrees convection
Cut Brussels sprouts in half and toss with honey, balsamic and salt. Spread cut side down and not too close together on a baking sheet and place in oven. Check color every 10-15 minutes.
Cut radicchio into strips and place in a bowl with lentils and light grain rye. Dress with the juice of one lemon, salt and 3-4 tablespoons of olive oil. Divide between two plates.
Turn Brussels sprouts when they have taken color (about after10-15 minutes). Continue baking until deep brown and crispy (about after 30 minutes).
Dress Brussels sprouts with juice of 1/2 lemon and Sriracha and spread on top of rye and lentil salad. Dress with toasted buckwheat.
This delicious recipe and the great pictures are from Good Crop
