Preheat oven to 425F and line a sheet pan.

Toss Brussels sprouts with olive oil and salt and spread cut-side down.

Roast 22 to 25 minutes until crispy and deeply browned.

Simmer balsamic vinegar and maple syrup in a small pan until syrupy.

Drizzle the glaze over the roasted sprouts and toss.

Serve warm.