Cutt off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half.
Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.
Meanwhile, combine srircha, honey, and lime in a small bowl. Season with Kosher salt.
Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.