Testing - Roasted Maple Brussels Sprouts

https://cooking.nytimes.com/recipes/1015042-maple-roasted-brussels-sprouts-with-toasted-hazelnuts
http://query.nytimes.com/gst/fullpage.html?res=9E0DEFD81331F934A35751C1A9639C8B63

1-My sister did an admirable job with this for Easter dinner 2017. I screwed up the time, and now I'm not sure if we discovered that 30 minutes is more than sufficient or if I miscalculated the timer and 45 minutes is correct!
2 - Again I was distractable - I made this for a St Patrick's day dinner (green doncherkno) and I was making several dishes at the same time. However, I think the extra 15 minutes is indeed too much. The sprouts sat around a little before being eaten, which means that some of the crispiness of the caramelized bottoms was lost. Nonetheless, they were very much appreciated.

1½ pounds brussels sprouts
¼ cup olive oil
¾ teaspoon sea salt
¼ teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup

1. Heat oven to 400 F. 
2. Trim bottom of brussels sprouts, and slice each in half top to bottom. 
3. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Sprinkle with salt and pepper. 
4. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally.
5. After 15 minutes, stir the brussels sprouts to even out the browning and add the maple syrup by drizzling over the sprouts. 
6. Bake for After another 15 minutes, stir in the maple syrup.
7. Check that the sprouts have somewhat deflated and the bottoms are brown. If not, cook another 15 minutes for a total of 45 few minutes, or until the sprouts are quite brown and tender.