Directions

1. Place a large rimmed sheet pan in the oven and heat oven to 425 F.
2. Toss Brussels sprouts with olive oil and season with salt and pepper.
3. Roast until Brussels sprouts are tender and slightly crispy, about 20 minutes.
4. Heat oven broiler.
5. In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, honey and garlic chili sauce. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
6. Place the Brussels sprouts into the pan to coat.
7. Return the sprouts to the sheet pan and broil until sprouts are sticky.
8. Garnish with green onions and chopped peanuts and serve.