Roast the Brussels Sprouts:

1. Preheat oven to 425F (Conventional), or 400F for Convection/Fan.
2. In a bowl, drizzle the sprouts with the olive oil, then scatter them over a large, rimmed sheet pan. Salt and pepper the oil-coated sprouts. Then place in oven for 20 minutes until they are tender and begin to crisp. 
3. While sprouts roast, make the sauce. When the sprouts finish, preheat the oven to the “Broil” setting.

Make the Sauce:

1. In a small (2-qt.) saucepan over medium heat, warm the sesame oil. Add the minced garlic and saute until fragrant, 30-60 seconds.
2. Add the cornstarch and stir. Then add the soy sauce, water, vinegar, hoisin, brown sugar, and chili sauce. Season with 1 tsp salt, 1/2 tsp pepper, and a pinch of red pepper flake. Bring to boil, then lower heat to simmer. 
3. Simmer 3-5 minutes, until the sauce thickens.

Finish the Sprouts

1. Pour the roasted sprouts in a large bowl. Coat with the warm sauce and pour back onto the baking sheet. 
2. Put under the broiler for 2-4 minutes, or until sauce thickens. I took mine out when the sprouts began to “char” on the tops.
3. Garnish with chopped peanuts, green onions and sesame seeds. Serve immediately.