Rinse and dry the sprouts. Trim the sprouts by removing a thin slice from the stem end. Cut large ones in half so that all the sprouts are about the same size.
Put them in a large bowl and drizzle about half the oil over them.
Sprinkle with wasabi powder and salt and toss them around to get them coated.
Heat a large heavy skillet over high heat and add the remaining half of the oil.
Add the sprouts in a single layer and cover the skillet.
Let them cook for 3-5 minutes, depending on how roasty you want them.
Stir and turn them all over, re-cover, and reduce the heat to medium. Let them cook another 5-10 minutes until tender enough to be easily pierces with a fork, but still green, not that gross overcooked gray-green color.