½tbspchili flakes (crushed red pepper)or cracked black pepper
½tspsea salt or kosher salt
More salt to taste
Preheat oven to 425°F.
Line a half sheet pan with parchment paper or foil (for easy clean up). I prefer parchment paper, since the brussels sprouts won’t stick to it.
Wash the brussels sprouts. Trim the stems and cut in half. Pat dry the brussels sprouts with paper towel to remove excess moisture. This is essential to help them become crisp faster.
Place the cut, and dried brussels sprouts in a large bowl.
Add the oil, chili flakes or black pepper, maple syrup and salt. Toss to combine.
Optional - drizzle a little extra oil on the lined baking tray (I recommend this more for a foil-lined tray, in order to prevent the brussels sprouts from sticking to the foil).
Spread the coated brussels sprouts evenly on the lined baking tray.
Roast in the preheated oven for about 30 minutes. Check half way through, to make sure they are not getting burnt. If you like your brussels sprouts a little more caramelized, keep them in the oven for another 5 - 10 more minutes.
Remove from the oven. Taste and season to your liking with more salt if needed. Toss to combine. Serve.