Set your oven to preheat at 375 degrees F. Wash the brussels sprouts in water (in a colander or by hand) and dry them off with a towel. Using a large sharp knife and a cutting board, trim the narrow end of each brussels sprout off to get rid of the hard end (it’s likely slightly browned). Next cut each brussels sprout in half lengthwise and put them in a large bowl. If any leaves come off you can either keep them in the bowl and roast them (they will come out very crisp and brown) or throw them away.

Use a measuring spoon to measure out the oil and drizzle it over the brussels sprouts. Do the same with the kosher salt and sprinkle it over the sprouts. Use your hands or a large utensil to mix everything together until all of the brussels sprouts are coated with oil and kosher salt.

Set a piece of parchment paper on a jelly roll pan (which is a sheet pan with a lip on it to keep them from falling off. You can use a regular sheet pan, just be careful not to let the sprouts fall off). Lay the sprouts in a single layer on the pan with the cut inside facing down on the sheet.

Put the pan in the preheated oven and cook the sprouts for 20 minutes. After the 20 minutes are up, take the pan out and mix the brussels sprouts up with a large utensil or pair of tongs to help brown them on all sides. Put them in the oven for another 10 minutes.

Take them out one more time after the 10 minutes and, after measuring the maple syrup out in a liquid measuring cup, drizzle them with the maple syrup and combine as best you can with a large utensil or pair of tongs. Put the pan back in the oven and cook for the remaining 10 minutes. Once down, let them cool for 2 to 3 minutes then serve!