INGREDIENTS
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4 tablespoon olive oil, divided, plus more for drizzling
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2 pounds brussels sprouts, trimmed, halved lengthwise
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Kosher salt and freshly ground black pepper
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 1/4 cup pure maple syrup
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2 tablespoons (Â 1/4 stick) unsalted butter, room temperature
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2 tablespoons chopped flat-leaf parsley
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1Â 1/2 tablespoons thinly sliced fresh chives
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1 tablespoon thinly sliced fresh sage