Preheat oven to 400 degrees Fahrenheit.
Wash and cut the brussels sprouts, trimming off the stem end. Remove any discolored leaves if necessary.
Add the brussels sprouts to a large bowl and drizzle with 1 tablespoon olive oil. Season with salt and pepper and toss to coat the sprouts.
Add the brussels sprouts to a rimmed baking sheet. Do not over crowd the baking sheet and spread the sprouts in and even layer.
Roast in the preheated oven for 15 minutes.
While the brussels sprouts are roasting, make the maple balsamic glaze on the stove top. Combine the balsamic, maple syrup, Dijon mustard, garlic powder and remaining olive oil in a small sauce pan. Bring to a boil and then reduce the temperature to a simmer. Let mixture reduce for 5 minutes and then remove from heat.
After the brussels sprouts have roasted for 15 minutes remove from oven, drizzle with balsamic maple glaze and return to oven to continue roasting for another 10 minutes.
After the additional 10 minutes, the sprouts will be crispy and browned. Garnish with fresh thyme and slivered almonds and serve right away.