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Preheat the oven to 400ºF (200ºC). Peel back and separate some of the leaves from the Brussels sprouts.
Toss the Brussels sprouts in the olive oil and spread in an even single layer on an aluminum-foil-lined baking sheet. Season with salt and pepper.
Roast until lightly browned and soft, about 20 minutes.
In a small bowl whisk together the balsamic glaze and the sriracha until completely combined. Set aside.
Toss the roasted Brussels sprouts in the balsamic sriracha glaze and serve immediately.