3 tbsp. extra-virgin olive oil
2 tbsp. sweet chili sauce
1 tbsp. Sriracha
Juice of 1 lime
3 cloves garlic, minced
2 lb. Brussels sprouts, trimmed and halved (quartered if large)
Freshly ground black pepper
Preheat oven to 425°. In a small bowl, whisk together oil, sweet chili sauce, Sriracha, lime juice, and garlic.
On a large baking sheet, toss Brussels sprouts in sauce until fully coated and season generously with salt and pepper.
Roast until Brussels are slightly charred and tender, 30 to 35 minutes.