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Place a rimmed baking sheet on the middle rack of the oven. Heat the oven to 425°F.
Trim and halve 1 ½ pounds Brussels sprouts (quarter if large). Place in a large bowl, drizzle with 2 tablespoons olive oil, and season with ½ teaspoon kosher salt and a few grinds of black pepper. Toss to combine.
Roast until the sprouts are knife-tender and the cut sides are well-browned, 20 to 25 minutes.
Serve with lemon wedges if desired. Alternatively, when the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Drizzle 1 tablespoon maple syrup over the sprouts and toss to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the syrup, about 2 minutes.