Preheat oven to 400°F.

Bring a large saucepan of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes.

Using a strainer, drain Brussels sprouts completely.

Place Brussels sprouts in an ice bath for 30 seconds.

Remove and place on a cutting board. Lightly pat dry with paper towels.

Slice brussels sprouts in half length-wise and place them into a rimmed baking tray. Keep the leaves that fall off for extra crispiness.

Sprinkle all sprouts lightly with olive oil.

Roast brussels sprouts in the oven for 25 minutes or until golden brown and crispy.

While sprouts are roasting, melt butter in a small bowl.

Combine melted butter, chili powder, smoked paprika, chipotle chili powder, coarse sea salt, red pepper flakes, honey, and maple syrup in a bowl and whisk.

Remove sprouts from the oven, place in a large bowl, drizzle sauce over sprouts, and toss lightly.