Combine Brussels sprouts with oil and salt, mix to combine.

If air frying – add to air fryer basket and cook at 380 degrees F for 6 minutes, toss and cook another 5-7 minutes.

If baking -arrange brussels sprouts on a baking sheet in a single layer. Bake at 400 degrees F for 18-22 minutes, or until they are crispy and golden enough to your liking! Toss them half way.

While brussels sprouts are cooking – prepare your sauce.

In a small mixing bowl combine BBQ sauce, coconut aminos, rice vinegar, salt and Korean style red pepper (if using) and mix.

In a small sauce pan over medium heat add the oil.

Once heated add the grated ginger and let cook for about 1 minute, stirring frequently. Don’t let it burn!

Add sauce mixture to the sauce pan.

Reduce heat to low and let the sauce thicken for 4-5 minutes, whisking occasionally. It should reduce quite a bit.

When brussels sprouts are done cooking, add them to the sauce pan and mix together.

If air frying – add the smothered brussels sprouts back to the air fryer and cook at 400 degrees for 2-3 minutes to caramelize them with the sauce.

If baking – add back to baking sheet and bake at 400 degrees 2-3 more minutes.

Top with chopped cilantro and sesame seeds if desired.

Serve immediately and enjoy!