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Preheat oven to 220°C fan with heavy-based roasting pan/oven tray already inside.
Prepare the brussels sprouts by trimming the ends and halving them lengthways.
Make up your marinade in a shallow dish by stirring all the ingredients together until combined.
Arrange the brussels sprouts cut side down in the marinade to help it soak in.
When the oven has heated up, give the sprouts one last stir through the marinade and pop onto the hot tray by holding onto it with an oven glove while you tong them on, face side down again.
Roast for 10 minutes or until the top leaves of the sprouts are basically burnt.
Serve with roughly chopped roasted peanuts and chopped red chilli or just plonk into a bowl and smugly serve.