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Coat Brussel sprouts in 2 large pinches of salt and toss. Let it sit for 5 minute while you bring a pot of water to boil. Drop the salted Brussel sprouts the boiling water and boil for 5 minutes.
Strain the Brussel sprouts and toss them into iced cold water. Slice each one into two halves.
Add the brussel sprout halves to a bowl with 1-2 tbsp olive oil, garlic powder, oregano, red chilli powder and salt.
Spread them on a baking tray with no parchment paper, with the center FACE DOWN. Bake or airfry at 400F for about 20-25 minutes. Keep an eye on them to make sure they don't burn but don't move the brussel sprouts while they bake.
In a bowl, add the maple syrup, red chili flakes, garlic powder, Italian seasoning and butter. Microwave until the butter melts completely and stir together. Toss the crispy brussel sprouts in & it's ready to go!