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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
Dip the flat side of each sprout into grated Parmesan, pressing gently to adhere.
Place them cut side down on the baking sheet.
Roast for 20–25 minutes until golden and crispy.
While roasting, whisk together Dijon mustard, honey, hot sauce, and vinegar in a small bowl.
Serve warm Brussels sprouts with the hot honey mustard dip.
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 120 per bite Servings: 24 bites
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