Preheat your oven to 400.
Cut the stems back on all of your brussel sprouts and then steam them for 5-7 minutes.
When they are cool enough for you to touch, start peeling off each leaf until you get to the inner most part of the brussel sprout and cut that in half. Place the leaves and the inner most part in a big bowl. Keep repeating this process until all of your brussel sprouts have been completed.
Add the olive oil, sriracha, maple syrup and salt and pepper into the bowl and toss until everything is evenly coated.
Spread the mixture out over a lined baking tray making sure to separate clumps, you want to leave room for each leaf to get crispy! Bake for 8 minutes, rotate the tray, bake for another 6-8 minutes.
Serve and enjoy!