Preheat the oven to 400°F. Line a baking sheet with foil and grease with olive oil.

Wash the Brussels sprouts, trim off the ends, remove any damaged outer leaves, and cut them in half.

Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 5-7 minutes until just tender. Transfer them to an ice bath for about 30 seconds and pat dry with paper towels.

Toss sprouts with olive oil and sea salt, then arrange in a single layer on the baking sheet.

Roast in the preheated oven for 20-25 minutes, stirring halfway through for even crispness.

In a small bowl, whisk melted butter, chili powder, smoked paprika, red pepper flakes, maple syrup, and honey together. Modify the sweetness and heat level to suit your taste.

Once the sprouts are roasted to a crispy golden brown, transfer them to a serving bowl and drizzle the glaze over. Toss gently to coat and serve hot.