Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray with cooking spray, or rub the pan with butter. Do not use parchment paper, or they will steam. 

Boil a large pot of water and add salt. Prepare Brussels sprouts by peeling off the exterior shell, if damaged, and cutting off the stems. 

Blanch the cleaned Brussels sprouts for 5-7 minutes, or until fork tender, in the boiling water. Remove the sprouts and place them into a large bowl. Cool for 5 minutes, or place them in an ice bath for 30 seconds. Pat them dry with paper towels. 

Cut the Brussels sprouts in half (this will help them get more sauce than leaving them whole). Toss them with olive oil and salt. Roast the Brussels sprouts in the oven for 20-25 minutes or until golden brown and crispy edges. Roast and stir halfway through cooking time. 

In a small bowl combine melted butter, chili powder, paprika, salt, red pepper flakes, honey, and syrup and whisk until combined.

Remove the tray from the oven and toss the crispy brussel sprouts with the prepared sauce. Place on a large flat serving platter and serve hot!