This is adapted from a Martha Stewart recipe of all things. I roast brussel sprouts every now and again– and as much as I love plain old olive oil, salt and pepper– i wanted something extra. Looking for a maple dressing of sorts- something I could just pour over at the end- I came across this. Sweet and spicy. Perf.
2 pounds brussels sprouts, trimmed [cut off very bottom of stump end] and halved lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil [or just a generous glug]
Coarse salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper
Preheat to 375. In a bowl mix brussel sprouts w. generous glug of olive oil and generous douse of salt. On a rimmed baking sheet [or 9×13 pan]. Roast until brown and tender.Stirring every 15 minutes. I like mine super toasty- w. the leaves falling off and crisy- but feel free to do less. Takes about 30-40 mins. Meanwhile, in a small bowl combine syrup and cayenne. Take b-sprouts out of oven– drizzle w. the syrup/cayenne. Roast for 1 more minute. [original recipe uses 400 oven and 15-20 minute cook time- but I prefer this way- and had read an Anne Burrell recipe for sunchokes and sprouts so wanted to keep it the same]
In the background– I made Jerusalem artichokes (sunchokes). Tossed w. olive oil, salt and smoked paprika. Cooked for same amount of time 30-40 mins. They are good- almost potato like. I could have done something though- to make them pop just a little bit more. I’ll try again and get back to you…unless someone has suggestions?
Snacko Backo 
i’ve been brussels sprouts obsessed this year and am TRES excited to try this version (my latest has been a stovetop saute and de-glaze with apple cider vinegar, a recipe i stole from a tapas place in SLC). hoping to try yours this weekend. (and, print.)