> 2 (12 oz) pkgs halved Brussels sprouts
> 1/4 cup olive oil
> 1/2 cup Thai sweet chili sauce
> 2 tsp soy sauce
> 2 tbsp lime juice
> 1/3 cup fresh mint
Preheat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil. Season with salt.
Arrange sprouts in a single layer on pan, cut-sides down. Roast 25–30 min., until crispy on bottoms and tender in center.
Meanwhile, in a large bowl, whisk together the chili sauce, soy sauce, and lime juice. Chop the mint.
When Brussels sprouts are done, carefully transfer to bowl with chili mixture and toss. Garnish with mint and serve immediately.