Heat oven to 400F. Toss Brussels sprouts with the ½ tablespoon oil. Spread in an even layer on a baking sheet and sprinkle with the salt.
Bake 20 minutes, turning once halfway through baking, until Brussels sprouts are deep golden brown.
In a small bowl, stir together the toasted sesame oil, chili sauce, soy sauce and ginger until well combined. Drizzle over roasted sprouts until well combined. Serve immediately.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/11/sweet-and-salty-roasted-brussels-sprouts.html