For brussels sprouts or other veggies.

¼ cup pure maple syrup
1½ Tbsp. unsalted butter
1 Tbsp. heavy cream
1 Tbsp. soy sauce
2 tsp. sriracha

Cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly. Drizzle over roasted veggies.