Preheat oven at 425 degrees. Place your sheet tray in the oven while you prepare the ingredients.
Thinly slice the garlic and shallots.
In a pot, heat up the oil and add in the garlic slices. Fry for 1-2 minutes or until golden brown. Strain and set aside.
In the same pot, add the sliced shallots. Fry for 2-3 minutes or until golden brown. Strain and set aside.
Reserve the infused oil and allow to cool completely.
Wash and trim the brussels sprouts. Drain well.
Cut the brussels sprouts in half and place in a bowl.
Pour the infused oil into the bowl with brussels sprouts. Add the salt, pepper, cayenne pepper and red pepper flakes. Mix together well.
Carefully remove the heated sheet tray from the oven. Add the brussels sprouts onto the hot sheet tray cut side down.
Place the sheet tray back in the oven and roast for 25-35 minutes.
Flip the brussels sprouts cut side up and roast for another 5-10 minutes, or until your desired doneness.
Take the sheet tray out and transfer the brussels sprouts to a bowl.
Pour the sesame oil on top and toss.
Using your hands, crush the garlic and shallot chips and garnish the brussels sprouts. Sprinkle on a little more red pepper flakes for additional spice.
Serve with your favorite main course!
