Preheat the oven to 450°F.

Place the brussels sprouts on a large rimmed baking sheet and toss with olive oil and salt to coat. Spread evenly so no Brussels sprouts are overlapping. Roast for 25 to 30 minutes, stirring every 10 minutes, until the sprouts are dark brown and crispy.

While the Brussels cook, make the spicy orange sauce. In a small pot or skillet over high heat, combine the orange juice, sambal oelek, coconut aminos, rice vinegar, and fish sauce. Bring to a boil, then reduce to medium heat and cook for 10 to 15 minutes or until the sauce is reduced to about 3 tablespoons. Keep a close watch! If you reduce too far it will burn.

Transfer the Brussels and scallions to a large bowl and toss in the sauce until evenly coated. Serve immediately.