Lemon Chili Brussels Sprouts

2 pounds Brussels sprouts, trimmed and halved

Recipe and photo by Sara Newberry

2 tablespoons vegetable oil

Juice of 1/2 lemon

2 tablespoons chili crisp

1 1/2 teaspoons salt

Heat oven to 425F. Line a baking sheet with aluminum foil. Place prepared baking sheet in oven. In a large bowl, toss together Brussels sprouts, oil, lemon juice, chili crisp and salt until sprouts are coated. Pour onto prepared baking sheet and roast until browned, about 30 minutes. Heat broiler and broil until sprouts are crisp, about 3 minutes. Serve hot.