Heat oven to 425. Spray three baking sheets with cooking spray and set aside.

Trim the end of a sprout and remove any loose leaves. Slice the sprout from top to bottom then make a cut shaped like a V to remove the core from each half. Continue with all the sprouts. When all the cores are gone, invert each half to loosen the leaves. Discard all the core parts and place all the loose leaves in a large bowl. The loose leaves will caramelize and get crispy when roasted.

In a medium bowl, whisk together vinegar, olive oil, sesame seeds, sugar, garlic powder and sesame oil. Add about 1/3 of loose leave to dressing and place on baking sheet. Repeat two more times. Leave as much room between pieces as possible to make sure the sprouts roast not steam.

Roast pans one at a time in oven. After 10 minutes stir, flipping pieces over. Return to oven for 4 minutes more. Repeat with second and third pans. This process is faster if you have a double oven. Keep pans that have been roasted in a warm place uncovered. They will get soggy if covered.

When the last pan is roasted, sprinkle with salt and pepper and serve immediately. Enjoy!