Preheat: Set your oven to 400°F (200°C) and let it heat while you prep.
Prep Brussels sprouts: Trim the stems off the sprouts, cut each one in half lengthwise, and pat them dry on a clean towel. Dry sprouts roast instead of steam, so dry thoroughly.
Toss & season: Scatter the halved sprouts on a large rimmed baking sheet. Drizzle 2 tbsp grapeseed oil over them and sprinkle ½ tsp sea salt. Toss directly on the sheet so every sprout gets oil and salt.
Roast: Slide the sheet into the oven and roast for 20–30 minutes, shaking or flipping the pan halfway through. Watch for golden-brown edges and tender centers.
Whisk the glaze: While the sprouts roast, whisk 2 tbsp maple syrup with 1 tbsp Sriracha in a small bowl until smooth. Taste and adjust the heat (add more Sriracha if you dare).
Glaze & finish: Pour the glaze over the roasted sprouts, toss to coat, and return the pan to the oven for about 5 minutes until the glaze bubbles and warms through.
Garnish & serve: Sprinkle toasted sesame seeds over the finished sprouts and add any extra salt if needed. Serve immediately.
