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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
Add the grated Parmesan cheese and toss again to coat each sprout generously.
Spread the Brussels sprouts in a single layer on the baking sheet. Roast for 20–25 minutes, turning halfway through, until golden and crispy on the edges.
Meanwhile, whisk together honey, Dijon mustard, hot sauce, and apple cider vinegar in a small bowl until smooth to create the hot honey mustard sauce.
Serve the roasted Brussels sprouts warm with the dipping sauce on the side.
Serving and storage tips:
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