Ingredients:

2 pints of fresh Brussels sprouts (Hint: Look for bright green and firm sprouts that are still on the stalk; they will last longer, says Simmons.)
4 tsp Vegemite (loaded with vitamin B!)* 
4 tsp maple syrup
2 tsp red wine vinegar
6 tsp olive oil
1 tsp ground cumin
 
Directions:

1. Slice the Brussels sprouts in half and remove outer layer. 
2. Roast the halved Brussels sprouts at 350° until al dente. You should be able to easily fork a sprout, although center should be firm. 
3. While the Brussels sprouts are roasting, mix all the other ingredients in a bowl.
4. Coat the Brussels sprouts with the glaze and serve warm.

Serves 4

*A good substitute for Vegemite is Marmite, which can be found at most specialty stores.

Source: Chef Mark Simmons of Get Chef Table and Market