Preheat the oven to 300 degrees. \nFirst, make your candied pepitas: In a large bowl, whisk the egg whites with 2 tsp Southeast Asia sauce until frothy. Place sugar in a separate mixing bowl. Toss pepitas in the egg white mixture until well coated. Then, transfer to the sugar bowl and toss until coated in sugar. Spread in a single layer on a parchment-lined baking sheet.\nBake for 20-25 minutes, tossing once halfway through, until the edges begin to turn golden brown. Remove from the oven and let cool completely at room temperature, allowing the sugars to solidify. \nMeanwhile, as your pepitas roast, slice the Brussels sprouts into slices, about ¼-inch thick. \nHeat 2 Tbsp canola oil in a large skillet over medium-high heat. Once the oil is hot, add in the Brussels sprouts. Cook until just softened, about 2 minutes. Pour over 1\/2 cup This Little Goat went to Southeast Asia sauce, tossing to combine. Continue sautéing, tossing occasionally, until the Brussels sprouts are well-charred, glazed and tender, about 6-8 minutes more.\nTransfer to a serving plate and sprinkle with some candied pepitas (any remaining pepitas can be stored at room temperature in a sealed container for about a week). Serve warm or at room temperature.