Toss Brussels Sprouts with 1 tablespoon of olive oil, salt, and pepper.
Spread Brussels Sprouts in a single layer on a baking sheet.
Roast for 20-25 minutes, flipping halfway through, until tender and browned.
While Brussels Sprouts are roasting, prepare the Sauce by whisking together Maple Syrup, Soy Sauce, Balsamic Vinegar, minced Garlic, and Red Pepper Flakes in a small bowl.
Once Brussels Sprouts are roasted, transfer them to a large bowl.
Pour Sauce over Brussels Sprouts and toss to coat evenly.
Sprinkle with Toasted Sesame Seeds and Chopped Scallions before serving.
