Preheat oven to 400F.
Trim the Brussels sprouts and cut them in half.
Remove the hard bottom from the asparagus, then cut them in half.
Place sprouts and spears in a large bowl. Then drizzle with oil, salt, and pepper.
On 2 baking sheets, arrange the sprouts and spears in an even layer.
Transfer baking pans to the oven.
Bake for 25-30 minutes, toss the veggies of each pan halfway through, until they are done.
Remove roasted veggies from the oven when done.
Sesame Sauce Instructions:
In a small saucepan over medium heat, whisk together the ingredients.
Bring the sauce to a gentle boil over medium heat, stir often and reduce heat as necessary.
Simmer the sauce for about 5-10 minutes.
When done, remove from the heat and set aside.
Place a serving of sprouts and spears on a dish and drizzle the sauce over it.