Pre-heat oven to 425 degrees F.
In a large bowl, toss Brussels sprouts together with olive oil, salt and pepper.
Spread out on a foil lined sheet pan, inside side down and roast for 25-30 minutes or until brown and tender.
While the Brussels are roasting, mix together your dressing ingredients in a small bowl: fish sauce, honey, rice wine vinegar, lime and Sriracha to taste (depends on how hot you like it!) You can also cut up your Bamba and mint and basil during this time.
Toss hot Brussels with the dressing, topped with mint, basil and Bamba and eat right away!