Preheat your oven to 200 deg C (400F). Prepare the Brussels sprouts by trimming the base and slicing them in half, removing any outer dark leaves.
Place halved Brussels on a baking sheet in a single layer and add olive oil and salt.
Toss them thoroughly, ensuring they are well coated. Cook in the oven for 20-25 mins until the edges are slightly crispy and soft enough to pierce with a fork.
While the Brussels sprouts are roasting, combine the honey and sriracha in a small bowl. Whisk well and set aside.
Once the Brussels sprouts are cooked, toss them with the honey sriracha sauce and serve immediately. Enjoy!
Line your sheet pan with parchment for a quick cleanup. When you're done roasting, simply compost the parchment and give the sheet pan a quick once over with soap and water. No scrubbing is needed!
Don't overcrowd the pan. Give your Brussels space to breathe - literally! If you try cramming too many on the pan, you'll end up steaming them. While they'll still be tasty, you won't get that yummy, crispy char we're going for.
Start with the cut sides down. To get a nice even colour on the Brussels sprouts, I recommend placing them cut side down to start. Flip them over about halfway through cooking to finish off.