1. Brussels sprouts
2. Olive oil
3. Sea salt or kosher salt
4. Black pepper
5. Sweet chili sauce
7. Fresh lemon juice
9. Garlic cloves
11. Red pepper flakes
Preheat oven to 425°F. Trim stems from Brussels sprouts and cut them in half (or quarters if extra large). Spread the Brussels sprouts in a single layer on a large baking sheet lined with parchment paper.
Drizzle olive oil over the sprouts and sprinkle with salt and pepper. Toss them thoroughly to work the oil into the leaves of all of the sprouts.
Roast for 15 minutes, then turn the Brussels sprouts and roast an additional 5 minutes, until well browned.
Meanwhile, prepare the Bang Bang sauce by whisking together chili sauce, Sriracha, lemon juice, mayonnaise, minced garlic, honey, and a pinch of red pepper flakes.
Drizzle about half of the sauce over the Brussels sprouts and toss to coat.
Return the sheet pan to the oven and roast for a final 5-10 minutes until Brussels sprouts are tender through.