Trim and halve the Brussels sprouts, then transfer to a baking tray. Drizzle with a splash of olive oil, season with a pinch of salt and pepper and combine with your hands.
Trim and halve the radishes, then add to the baking tray of sprouts and
Meanwhile, heat a drizzle of olive oil in a frying pan over a medium heat. Thinly slice the onion, add to the pan and
Prepare the dressing by combining the juice from the lemon with the agave syrup in a small bowl.
Transfer the roasted sprouts and radishes to a serving plate. Top with the crispy onion slices, then drizzle over the lemon and agave dressing to finish.