Heat your oven to 425 and line a baking sheet with parchment paper.
Rinse the Brussels sprouts then cut off their bottom and then in half. A leaf or two may fall off but that’s okay, toss it into the baking sheet if you want or discard it.
Drizzle your olive oil onto the Brussels sprouts, garlic, and thai chili and then toss with a pinch of salt and pepper.
Spread evenly on your baking sheet.
Roast for 25-30 minutes, until the sprouts are golden around the edges.
While the Brussels sprouts are in the oven, in a small bowl, whisk together your peanut butter, soy sauce, lime juice, and a splash of water (add a little at a time, until sauce has thickened to your liking). Once the Brussels sprouts are done, toss them together. Top with toasted peanuts if you wish.