2 lb brussels sprouts, trimmed and halved lengthwise
1 tbsp extra-virgin olive oil
1 tbsp maple syrup
1/8 tsp cayenne pepper
Preheat oven to 400F. On a rimmed baking sheet, toss brussels sprouts with olive oil and salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine maple syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat and roast 1 minute.