Place Brussels sprouts on a sheet pan and cover tightly with foil. Bake for 6 minutes on top rack.
Take Brussels out of the oven and toss with olive oil, vinegar, syrup and a generous sprinkle of salt. Roast for another 10-20 minutes uncovered, tossing halfway through. Remove from oven and finish with a squeeze of lemon juice. Add salt and pepper to taste.
