For the Brussels sprouts:

1. Preheat oven to 425 degrees F / 220 C. Line a large baker's half sheet with parchment paper and reserve to the side.
2. Rinse the Brussels sprouts, ensuring that any residual dirt has been removed, then drain and give them a pat dry with a clean kitchen towel. You don’t need to get every single drop of water off, but the sprouts will roast better when they aren’t water-logged.
3. Peel back any outer leaves that are yellow or blemished. Then using a paring knife, trim off the bottom stem of the sprouts, then slice each sprout in half lengthwise. If your sprouts are especially large, you can slice them again into fourths. Some of the leaves will fall off the Brussels sprouts – but don’t discard them. They will become extra crispy little bites of texture when roasted and are my favorite pieces.
4. In a large mixing bowl, toss the Brussels sprouts with the oil and salt until evenly distributed, then transfer to the parchment-lined baking sheet and spread them out evenly.
5. Transfer the baking sheet to the oven and allow to roast for 18 - 25 minutes or until the Brussels sprouts have become tender and deeply golden around the edges. If your Brussels sprouts are on the large side this may take a few extra minutes. Any loose leaves should be dark and crisp at this point.

For the honey sriracha sauce:

1. In a small bowl combine all of the sauce ingredients, until well blended.
2. Once Brussels are roasted, you can drizzle the sauce over the top of them of serve on the side for dunking. The sauce will soften the Brussels slightly so if you prefer super crisp Brussels, serving the sauce on the side is the way to go. If you love super saucy Brussels sprout, drizzle away. You can also drizzle the sauce on top of the roasted Brussels and then pop them back in the oven to caramelize the sauce, just make sure that you're not skipping the initial roast of the Brussels without sauce or they won't crisp up!