Trim the ends of 500g brussels sprouts, discard the outer leaves as required, slice in half and place on a baking sheet.

Toss with 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, and 1/2 tsp salt.

Bake at 200c for 20-30 minutes, flipping halfway through, till crisp and golden.