In a small mixing bowl, toss Brussels sprouts with the 3 T of EKiN olive oil; reserve the mixing bowl for later.
Spread Brussels sprouts cut side down on a small baking sheet and bake on the top rack of your preheated oven for about 30 minutes or until significant browning has occurred.
Meanwhile, combine the agave, sriracha sauce, and salt in the mixing bowl.
Once crisp, remove the Brussels sprouts from the oven and toss in the sauce immediately before serving. The longer the sprouts are in the sauce, the less crispy they will be!