Heat a wide, heavy duty pan on medium-high heat for five minutes, then add the oil and Brussels sprouts and cook, stirring, for 10 minutes. Once the Brussels sprouts are browned and tender but not mushy, pour in the maple syrup and turn off the flame. Toss until Brussels sprouts are coated.

Add salt and pepper to taste and top with toasted sunflower seeds. Serve warm or at room temperature.