Glazed Brussels Sprouts

1 pound Brussels Sprouts
1 T. Extra Virgin Olive Oil (EVOO)
1/2 tsp. salt
1 T. Maple Syrup
1 T. Red Wine Vinegar
freshly ground black pepper

- Preheat the oven to 350 degrees
- Cut the very bottom of the Brussels sprouts, cut in half lengthwise, and discard the outer leaf
- Place in a bowl and toss all ingredients together (except for the black pepper).
- Spread onto a baking sheet and roast until tender, about 20- minutes
- Season with black pepper and serve hot.