Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Trim the Brussels sprouts, remove any damaged outer leaves, and cut each sprout in half.

Add the Brussels sprouts to the prepared baking sheet.

Drizzle with 1–2 tablespoons olive oil, then season generously with kosher salt, freshly ground black pepper, and garlic powder.

Toss until evenly coated, then spread the Brussels sprouts into a single layer. Turn as many as possible cut-side down.

Roast at 425°F for about 25 minutes, or until the Brussels sprouts are tender in the center with deeply browned, crispy edges.

While the Brussels sprouts roast, make the dipping sauce. Stir together the mayonnaise, chili garlic sauce, and honey in a small bowl until smooth.

Taste the sauce and add more chili garlic sauce or honey if desired.

Remove the Brussels sprouts from the oven and serve immediately with the chili garlic mayo for dipping.