Roasted Brussels Sprouts
1 ½ pound Brussels sprouts
4 tablespoons extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Red-pepper flakes, optional
Trim the ends of the Brussels sprouts, and rinse in a large bowl of cold water. Transfer to a baking sheet and pat dry.
Halve the sprouts. Place in a large bowl, toss with olive oil and season well with salt and pepper.
Transfer the sprouts to a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a bit more salt and red-pepper flakes. Add a squeeze of fresh lemon juice. Serve warm.