This Brussels sprouts recipe from Good Crop is not only quick and easy to make, it hits all the flavor notes too
Here is how we proceed
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