Cook the frozen Brussels sprouts first as directed on the package, then drain the water and pat them dry. (If using fresh Brussels sprouts, wash and pat dry the Brussels sprouts. Pick off any yellow leaves. Steam in a steamer for about 4-5 minutes. Pat dry and proceed to next step.)
In a medium size bowl, whisk the maple syrup and olive oil. Toss with the dried Brussels sprouts. Season with a little salt and pepper.
Place into a small roasting pan or shallow baking dish and roast at 400 for 30-35 minutes. Let cool slightly before serving.