Crispy Lemon Roasted Brussel Sprouts with Sweet Chili Vinegar

Ingredients:
-2 lbs. Brussel Sprouts
-4 tbsp. Olive Oil
-1 tsp. kosher salt
-3/4 tsp. freshly ground black pepper
-1-2 lemons
-more salt & pepper as needed

Directions:
1. Preheat the oven to 450 degrees.

2. Cut off the bottom ends of the Brussel Sprouts. Cut the remaining parts into halves or quarters and place into a large bowl.  Drizzle with olive oil, salt, and pepper and stir the mixture until the sprouts are covered in oil and spices.  Spread the sprouts onto a baking sheet.

3.  Place the baking sheet in the oven and roast for 40 minutes.  Remove the baking sheet every 15 minutes while roasting and give the Brussel Sprouts a good toss to make sure they are evenly roasting and browning.  10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasting.

4. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasoning if needed.  While sprouts are still hot stir in 1/4 to 1/2 cup of sweet chili vinegar. Serve immediately.

~Sweet Chili Vinegar~
Ingredients:
-1 cup sugar
-1 cup white vinegar
-1/2 tsp. black pepper
-1 1/2 tsp. crushed, dried red pepper
-1 garlic clove

Mix in saucepan, cook over low heat until sugar dissolves.

*recipe by What's Gaby Cooking*