The Perfect Roasted Brussels Sprouts

1. Preheat oven to 400.
2. Using 1 lb. of brussel sprouts, Cut woody ends off of the sprouts, then cut in half. Place in a bowl. Drizzle with 2 tbsp olive oil, and toss to coat. Now season, to taste, with kosher salt, coarse black pepper, and a little crushed red pepper. Toss once more and spread across a cooking sheet evenly.
3. Place and oven and roast until dark spots appear and the outer layer is crisp, but the center is very tender, about 18-20 minutes.
4. Squeeze the juice of 1/3 lemon over the top, toss, and serve!