Crispy Brussels Sprouts with Chili Peppers in the Oven

Ingredients:

• 700 g Brussels sprouts, peeled and cut in half lengthwise at the root
• 3 tablespoons extra-virgin olive oil
• Coarse salt
• 2 tsp dried mild chili flakes, such as ancho or Aleppo
• 1 teaspoon lemon zest + juice of half a lemon
• Sea salt flakes for sprinkling

Preparation:

1. Preheat oven to 200°C. Heat a large cast iron skillet over medium-high heat.
2. In a large bowl, toss the Brussels sprouts with 2 tablespoons of oil. Sprinkle with 1 teaspoon of salt.
3. Place the Brussels sprouts, cut-side down, in the pan and cook for 2–3 minutes. Do not stir. If necessary, cook in two batches, transferring the first batch to a plate. Once the sprouts are golden brown, transfer them to a baking sheet and roast in the oven for 5 minutes.
4. Remove and toss with chili flakes and the remaining 1 tablespoon oil. Bake until softened, 6–7 minutes.
5. As soon as you remove the Brussels sprouts from the oven, sprinkle them with lemon zest and squeeze the juice of half a lemon over them. Toss well. Sprinkle with sea salt and serve.