I saw this in the October Bonappetit magazine. Brussels sprouts are tough to clean so check with your local rabbi on how to kasher them.
4 tablespoons olive oil, divided, plus more for drizzling
2 pounds brussels sprouts, trimmed, halved lengthwise
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2 tablespoons (1/4 stick) unsalted margarine, room temperature
2 tablespoons chopped flat-leaf parsley
1-1/2 tablespoons thinly sliced fresh chives
1 tablespoon thinly sliced fresh sage
Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in 2 batches and adding 2 more tablespoons oil between batches, cook brussels sprouts, cut side down, in a single layer in skillet until deep golden brown, 4–5 minutes. Season brussels sprouts with salt and pepper and toss; cook until tender, 3–4 minutes longer. Transfer to a large bowl.
Remove skillet from heat; add maple syrup, margarine and herbs to pan. Once margarine is melted, add brussels sprouts to skillet and toss to coat. Transfer brussels sprouts mixture to a large serving platter and drizzle lightly with oil.