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Preheat the oven to 415F. Line a baking sheet with parchment paper OR use a Dutch oven or cast iron skillet.
Drizzle 2 tbsp of olive oil onto the parchment paper-lined baking sheet or in the dutch oven or cast iron skillet. Place the pan or skillet into the oven on the middle rack to heat while you slice and prep the Brussels sprouts.
Start by rinsing the Brussels sprouts well under water. Then peel off any dirty or old leaves from the outside.
Chop the Brussels sprouts in half, keeping any clean outer leaves that fall off. Those will crisp up really nicely! Add the Brussels sprouts to a bowl.
Add in the remaining olive oil, soy sauce, maple syrup, miso paste, and sea salt, and toss to evenly coat.
Remove the baking sheet or skillet from the oven, and spread the Brussels sprouts onto the baking sheet, making sure the open face of the Brussels sprouts is face down onto the baking sheet. If it’s in the skillet, try to make sure that the Brussels sprouts are touching the bottom of the skillet.
Place the baking sheet or skillet onto the middle rack and roast for 13 minutes. Then flip the Brussels sprouts so the open face is now exposed, and roast for another 13-15 minutes, or until crisped and browned.
Remove the Brussels sprouts and serve immediately! Top with sesame seeds, and enjoy!