Roasted Lentils with Brussels Sprouts and Crispy Garlic

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, pepper, and paprika on a large baking sheet. Arrange cut-side down and roast for 20 minutes until golden and crispy.

   Tip: Don't stir the Brussels sprouts during roasting to allow the cut sides to caramelize properly.

2. 2

   While the Brussels sprouts roast, heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and fragrant. Remove with a slotted spoon and set aside on a paper towel to crisp up.

   Tip: Watch the garlic carefully to prevent burning; it should be pale golden, not brown.

3. 3

   In the same saucepan, add the diced red onion and sauté for 3 minutes until softened. Add the rinsed lentils, vegetable broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 20-22 minutes until the lentils are tender but still hold their shape.

   Tip: Stir occasionally and check liquid levels; add more broth if lentils seem too dry.

4. 4

   In a small bowl, whisk together the lemon juice, Dijon mustard, and a pinch of salt and pepper to create a vinaigrette.

   Tip: This bright dressing balances the earthiness of the lentils and richness of the roasted Brussels sprouts.

5. 5

   When the Brussels sprouts are caramelized and the lentils are cooked, transfer the lentil mixture to a large serving bowl or platter. Top with the roasted Brussels sprouts and drizzle with the lemon vinaigrette.

   Tip: Warm ingredients help the vinaigrette distribute evenly throughout the dish.

6. 6

   Garnish with the reserved crispy garlic chips and a sprinkle of fresh cracked black pepper. Serve warm or at room temperature as a main course or hearty side dish.

   Tip: This dish tastes even better the next day as flavors continue to meld together.