This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips.
1. Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
2. Transfer to serving bowl and toss with maple syrup and butter, if using.