Lentils and crispy brussel sprouts with roasted mushroom

Method

• Step 1
  Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
• Step 2
  Place sprouts and eschalot on 1 prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Place mushrooms on remaining prepared tray, stem-side up. Drizzle with 1 tablespoon remaining oil. Sprinkle butter on mushrooms. Top with thyme and season with salt and pepper.
• Step 3
  Roast vegetables for 25 minutes or until sprouts are golden and crisp and mushrooms are tender and a buttery sauce has formed inside mushrooms.
• Step 4
  Meanwhile, cook lentils following packet directions. Drain.
• Step 5
  Heat remaining oil in a large frying pan. Add pecans. Cook, stirring, for 2 minutes or until toasted. Add radicchio and garlic. Cook, tossing occasionally, for 3 to 4 minutes or until radicchio just starts to wilt. Add lentils, sprouts and eschalot. Drizzle with vinegar. Season with salt and pepper. Toss to combine. Stir in parsley.
• Step 6
  Spoon lentil mixture onto plates. Top with a mushroom, keeping butter sauce inside. Serve sprinkled with extra parsley.