To a large baking pan, add brussels sprouts. Add olive oil, and 1/8 teaspoon salt. Massage to coat, and spread in an even layer. Starting to check for doneness at the 25 minutes mark, roast for 25-30 minutes.
While the sprouts are roasting, make the sauce.
In a small bowl, combine ginger, orange juice, mustard, molasses, and 1/2 tsp salt. Stir to combine, and set aside.
Once removed from oven, drizzle brussels sprouts with desired amount of sauce.