Okay, now this is not the healthiest of recipes but this is very, very good. I used grade B pure maple syrup which is the more darker and flavorful one and it worked quite well.
4 tablespoons of olive oil (divided)
2 pounds of brussel sprouts (trimmed and halved)
1/4 cup pure maple syrup (used B grade)
2 tablespoons unsalted butter
2 tablespoons flat leaf parsley (chopped)
1 1/2 tablespoons fresh chives (chopped)
1 tablespoon sage (thinly sliced)
Salt and pepper to taste
Heat 2 tablespoons olive oil in a large skillet over medium high heat. working in 2 batches and adding 2 more tablespoons oil between batches cook brussel sprouts, cut side down in a single layer in heavy skillet, until deep brown, 4-5 minutes. Season brussel sprouts with salt and pepper and toss; cook until tender, 3-4 minutes longer. Transfer to a large bowl.