Preheat your oven to 400°F (200°C). Wash and trim Brussels sprouts. Cut them in half (or quarter if large) and place in a bowl.
Drizzle Brussels sprouts with olive oil, salt, and pepper. Toss to coat. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and browned.
While Brussels sprouts are roasting, combine maple syrup, bourbon, balsamic vinegar, and a pinch of salt in a small saucepan. Simmer over medium heat for 5-7 minutes, or until glaze thickens.
Remove Brussels sprouts from oven. Drizzle with maple bourbon glaze and toss to coat. Return to oven for 5-10 minutes, or until glaze is sticky and caramelized.
Remove Brussels sprouts from oven and serve immediately. Garnish with chopped pecans or flaky sea salt, if desired.
