Start by preheating your oven to 400°F (that’s 200°C if you prefer metric). Placing a rack near the top will help achieve that perfect crispiness.

Trim the ends of your Brussels sprouts and slice each one in half lengthwise. Pop any loose or excess leaves off—don’t worry; they can be an extra snack for you while you cook! Wash them briefly in cold water and give them a minute to soak up the freshness.

After soaking, drain them and spread the Brussels sprouts on a paper towel to dry. This step is crucial since moisture can prevent that lovely roasted texture you’re aiming for.

Line a large rimmed baking sheet with aluminum foil. This makes cleanup a breeze afterward and helps the sprouts crisp up better. Now, spread the Brussels sprouts out on the sheet in a single layer, cut side down.

Drizzle your high-heat oil generously over the sprouts, then sprinkle with kosher salt. Use your hands to give them a good toss—ensuring every sprout is evenly coated and ready for roasting.

Pop the baking sheet into the oven on the top rack. Roast for about 45-60 minutes. A good tip is to stir the sprouts at the 20-minute and 40-minute marks. This ensures they brown beautifully on all sides.

While the sprouts are roasting, grab a sauté pan and place it over medium-high heat. Combine the soy sauce, lemon juice, maple syrup, minced garlic, Sriracha, and black pepper. Keep an eye on it, allowing everything to thicken for about 5 minutes. The aroma from this will have your mouth watering!

Once your Brussels sprouts are beautifully charred and crispy, remove them from the oven. Toss them in a bowl with some of your prepared sauce. Drizzle gently, as you don’t want to drown them. Just enough to glaze them will do it! Garnish with a sprinkle of chopped green onions for freshness, serve, and enjoy the delightful crispiness!