Preheat oven to 200C/400F/Gas 6.

Heat the olive oil in a large cast iron skillet or another oven-safe dish over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally until the sprouts begin to turn brown.

Once browned, transfer the skillet into the center of the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from the oven once they are tender and start to turn a rich brown color.

While the sprouts are roasting, add balsamic vinegar and maple syrup to a small pan and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about a third of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky).

To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately with Maple-Balsamic Boneless Pork Chops or other entrée of your choice.