Begin by cutting the bottom centimeter or so off the Brussels sprouts, halving them, then peeling off the outer leaves.
Fill a medium-sized bowl with cold water, 2 pinches of kosher salt, and the Brussels sprouts, and let them soak for 10 minutes. After soaking, strain them and put them in an air fryer or oven at 400°F for 15 minutes to dry out.
Once the sprouts are dried, remove them and put them into a clean, dry bowl. Drizzle the oil over them and toss until they're fully coated in oil. Return them to the air fryer or oven and roast at 400°F for another 10-20 minutes (depending on the size of the Brussels sprouts).
While the Brussels sprouts are roasting, mince the garlic clove. Add a pinch of kosher salt to the minced garlic, and begin pressing the your knife flat down on the garlic with your non-dominant hand pressing down on the blade, then drag it towards you. Repeat this step until the garlic has turned into a paste.
Add the garlic paste, soy sauce, maple syrup, fish sauce, lime juice, and sriracha (optional) to a small saucepan and heat up on medium. Bring it to a boil then let it boil off until it has reduced to about half its original volume. Remove from the heat.
Once the Brussels sprouts are a deep brown, but NOT burnt, (about 10-15 minutes), remove them from the air fryer or oven and toss them in the glaze. Serve hot with a pinch of flaky salt or sesame seeds for garnish.