Preheat oven to 450°F (230°C). Line a large sheet pan with parchment.
Toss Brussels with oil, salt, and pepper. Arrange cut-side down, giving space between each piece.
Roast 15–18 minutes, until deeply golden and edges are nearly blackened.
Remove from oven, toss gently, then return to oven for 5–7 more minutes — this second roast dries them out for next-level crispiness.
While the Brussels finish, whisk together maple syrup, tamari, rice vinegar, gochujang, smoked paprika, sesame oil, and garlic.
