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Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper.
In a large bowl, toss Brussels sprouts in olive oil, salt and black pepper.
Place Brussels sprouts on the baking sheet in a single layer and roast for 25-30 minutes; stirring and rotating the baking sheet halfway through.
Meanwhile, prepare the balsamic-maple glaze. Heat a small saucepan under medium-high. Add balsamic vinegar, maple syrup, and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 4-5 minutes.
Drizzle Brussels sprouts with the glaze. Salt and pepper to taste. Serve immediately.