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Preheat oven to 400F.
Steam Brussels sprouts for 8-10 minutes, until soft enough to pierce with a fork. Once cooked, immediately place in a bowl of ice water to stop the cooking process.
While Brussels sprouts are steaming, coat the bottom of a 6x9” oven safe baking dish with olive oil and sprinkle with a layer of crumbled feta cheese.
Add Brussels sprouts to a mixing bowl and toss with olive oil, salt, pepper and maple syrup.
Arrange Brussels sprouts in a single layer on top of the feta, and gently press down using the bottom of a cup or mason jar to “smash” the sprouts. Brush with additional olive oil and sprinkle with red pepper flakes if desired. Bake for about 35-40 minutes, smashing the Brussels, once again halfway through baking (this helps the feta stick to the sprouts and creates crispier Brussels sprouts).
Once baked, drizzle with balsamic glaze and enjoy!