Trim Brussels sprouts and cut in half. Lay them cut side up on an aluminum foil lined baking sheet. Drizzle with olive oil and liberally sprinkle with Urban Accents Balsamic and Roasted Onion Veggie Roaster Seasoning.
Turn the sprouts over (onto flat, cut side) and sprinkle second side with seasoning.
Bake at 350 until the flat sides are dark brown and caramelized - approximately 15 minutes.
If you like your sprouts more tender, carefully flip them with a spatula and bake for another 5-10 minutes. Assemble bowl with a quinoa base and top with roasted sprouts, chopped apple, and radicchio pieces. Rosemary (or almost any fresh herb) makes a delicious garnish.