Roasted Brussels Sprouts with Maple Syrup and Balsamic Vinegar

Preheat oven to 400 F.

In a large bowl toss Brussels sprouts with olive oil, salt, black pepper, cayenne and garlic. Spread them in a single layer on a rimmed baking sheet then roast them in a 400 F oven for about 20 minutes, or until sprouts have browned roasting spots in a few places. Take them out of the oven and transfer to bowl.

In a small saucepan over medium heat combine maple syrup and balsamic vinegar and cook until mixture becomes syrupy (about 2 minutes). Pour over sprouts and coat with spoon.

Note: As you can see in the picture, I used whole small Brussels sprouts (about the size of a small lollipop).