Step 1

Preheat oven to 400 degrees.

Step 2

Cut off the brown ends of the Brussels sprouts and cut in half. Toss with olive oil and arrange them in a single layer on 1 or 2 baking sheets. Roast for 25-30 minutes, until crisp on the outside and tender on the inside.

Step 3

Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.

Step 4

Heat sesame oil in a medium saucepan over medium-high heat. Add garlic and ginger and cook, stirring often, until fragrant, 1-2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, vinegar, brown sugar and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.

Step 5

Toss roasted brussels sprouts with sauce and serve topped with peanuts.