Preheat oven to 400?F and set a rack on the very top.

Cut off the base of each sprout, slice them in half from top to bottom, and remove the excess or loose exterior leaves.

Soak the cut brussels in water for a minute to clean them.

Drain and spread Brussels out on a paper towel to dry while the oven is preheating.

Cover a large rimmed baking sheet with foil and spread the brussels out in a single layer on the pan.

Generously drizzle the brussels with oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.

Place in the oven on the top rack for about 45-60 minutes, stirring the brussels after 20 and 40 minutes to ensure all sides get crispy and charred.

During the last 5-10 minutes of cooking, reduce the remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice, and black pepper) in a saut? pan over medium-high heat until the sauce thickens, about 5 minutes.

Remove brussels from the oven once all brussels are crispy and slightly charred.

Place them in a bowl and toss with some of the reduced sauce a little at a time to retain their crispy texture.