Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. If sprouts are large, halve them lengthwise; leave small ones whole for even cooking.

Toss the prepared Brussels sprouts with 2 tbsp neutral oil, 1/2 tsp black pepper, and 1 tsp kosher salt in a bowl until evenly coated.

Spread sprouts cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 18–22 minutes until deeply browned on the cut side and tender when pierced. Shake the pan or flip once at about 12 minutes for even browning if necessary.

Crisping & Seasoning

Fry the basil

While the sprouts roast, heat 1 cup olive oil in a small skillet over medium-high heat until shimmering but not smoking (about 325–350°F if using a thermometer). Working in small batches, add basil leaves and fry for 8–15 seconds — they will crisp almost immediately. Use a slotted spoon to transfer fried basil to a paper towel-lined plate and season lightly with a pinch of salt. Reserve oil for later use or discard when cooled.

Prepare aromatics

In a small sauté pan, heat 1 tbsp of the neutral oil over medium heat. Add the minced garlic and the white part of the sliced green onions and cook for 30–45 seconds until fragrant. Do not brown the garlic.

In-house Savory Sauce

Make sauce

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 1 tsp honey, 1 tsp sesame oil, and 1/2 tsp fish sauce (if using). In a separate tiny bowl, mix 1/2 tsp cornstarch with 1 tbsp water to make a slurry; add slurry to the sauce and whisk smooth.

Warm sauce

Pour the sauce into the sauté pan with the garlic and green onion whites. Warm over medium-low heat for 1–2 minutes, stirring, until sauce begins to thicken slightly and flavors meld. Taste and adjust: add 1/4 tsp red pepper flakes if you want heat, or a pinch more honey for sweetness.

Assembly & Finishing

When Brussels sprouts are roasted, transfer them to the sauté pan with the warmed sauce. Toss gently over medium heat for 1–2 minutes so the sprouts are evenly coated and the sauce clings. If the pan seems dry, add a teaspoon of the reserved basil-frying oil or a little neutral oil.

Turn off heat and stir in the green tops of the sliced green onions. Add lemon zest and toasted sesame seeds if using, tossing briefly.

Plate & garnish

Transfer sprouts to a serving dish. Scatter the crispy fried basil leaves over the top just before serving so they stay crisp. Finish with an extra pinch of flaky salt and a few extra sesame seeds if desired.