• Preheat the oven to 425°F.
• Clean the Brussels sprouts and remove any wilted or brown outer leaves. Cut each sprout in half, lengthwise.
• Arrange the Brussels sprouts on a baking sheet and drizzle them with olive oil. Use your hands to distribute and rub the oil evenly into the Brussels sprouts. Arrange the sprouts in an even layer. Sprinkle the sprouts with salt.
• Place the baking sheet into the oven.

For Sea Salt Roasted Brussels Sprouts

• Bake the Brussels sprouts for 20 to 25 minutes, until crispy and browned on the outside.

For the Maple Brussels Sprouts

• Set the timer for 10 minutes.
• After 10 minutes, remove the sprouts from the oven and drizzle them with maple syrup. Use a spatula to gently toss the sprouts and evenly coat them with the maple syrup.
• Return the baking sheet to the oven and bake the Brussels sprouts for 10 to 15 minutes more, until browned and crispy.

For the Balsamic Brussels Sprouts

• Set the timer for 10 minutes.
• While the sprouts bake, stir the balsamic vinegar and maple syrup together in a small bowl.
• After 10 minutes, remove the sprouts from the oven and drizzle them with balsamic mixture. Use a spatula to gently toss the sprouts and evenly coat them with the sauce.
• Return the baking sheet to the oven and bake the Brussels sprouts for 10 to 15 minutes more, until browned and crispy.

For the Chipotle Roasted Brussels Sprouts

• Set the timer for 10 minutes.
• While the sprouts bake, stir the adobo sauce and maple syrup together in a small bowl.
• After 10 minutes, remove the sprouts from the oven and drizzle them with adobo sauce mixture. Use a spatula to gently toss the sprouts and evenly coat them with the sauce.
• Return the baking sheet to the oven and bake the Brussels sprouts for 10 to 15 minutes more, until browned and crispy.

For All Flavors of Roasted Brussels Sprouts

• Serve immediately.