Brussels Sprouts with Maple and Cayenne
- 2 pounds brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1 tablespoon pure maple syrup
- 1/8 teaspoon cayenne pepper
Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil; season with 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 syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.