Preheat the oven to 400 degrees F.

Place the Brussels sprouts on a large baking tray, drizzle over the olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and golden. Remove from the oven and immediately drizzle over the honey.

For the quinoa and lentil pilaf, add the lentils to a large saucepan of boiling water with a big pinch of salt. Simmer over medium heat for 20-25 minutes until soft. Drain. Heat the olive oil in a large saucepan over medium heat, add the onion and garlic, and saute until soft. Add the spices and cook for about 30 seconds, until fragrant, then add the quinoa and stir to coat the grains in the spices. Pour over the vegetable stock, cover with a lid, and cook for 20 minutes, or until the stock has been absorbed and the quinoa is translucent. remove from the heat and leave the pilaf to sit for 5 minutes to enable the grains to fluff up. Stir in the lentils using a fork.

To serve, pile the pilaf onto a large platter, top with the honey-roasted Brussels sprouts and scatter over the herbs and hazelnuts.