1. Place Brussels sprouts and water in large microwaveable bowl, cover with plastic wrap and tent to allow some air to escape. Microwave on High 7-9 minutes, or until tender when pierced with a paring knife. Thoroughly drain; cover and refrigerate up to 2 days.
2. In 1-quart saucepan, heat maple syrup, soy sauce, and red pepper flakes until boiling. Reduce heat and simmer 5-7 minutes, until thickened and reduced by half.
3. In 12-inch nonstick skillet, melt butter over medium-high heat. Add Brussels sprouts and salt; cook, stirring occasionally, 5–7 minutes, or until heated through and browned on edges. Drizzle with maple syrup mixture. Sprinkle with cheese. 

TIPS:

• Quartering the sprouts helps them cook more quickly while also providing more surface area for browning and soaking up the delicious mixture of butter, maple and soy.
• Don’t want to microwave your Brussels sprouts? They can also be steamed over boiling water or boiled, until tender when pierced with a paring knife.