Roasted Brussels Sprouts with Lime and Chili

2 pounds brussels sprouts, trimmed ^[1]
3 tablespoons extra-virgin olive oil
Juice of two limes
1/4 to 1/2 teaspoon Aleppo pepper flakes (or 1/4 teaspoon crushed red pepper flakes)
1/4 teaspoon salt

Heat oven to 400 degrees.

Whisk together the oil, lime juice, chili pepper and salt. Toss with Brussels sprouts and place on one or two baking sheets.  Roast for about 40 minutes (or until well-browned), turning once halfway through.

Serves 8-10