1-1/2 pounds Brussels sprouts, halved
¼ cups plus 2 tablespoons olive oil, divided
Juice of 1 lemon (about 2 tablespoons)
½ teaspoons salt
½ teaspoon pepper
2 cloves finely minced garlic, or to taste
½ teaspoon crushed red pepper flakes
Heat the oven to 475 degrees
In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, and then place them in a single layer on a rimmed baking sheet.
Roast the Brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the Brussels sprouts every few minutes for even coloring.
While the Brussels sprouts are roasting, in a large bowl, whisk together the remaining one-fourth cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form a dressing.
When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.