Let’s get started! Preheat the oven to 400˚F. Toss the brussels sprouts in a bit of olive oil and spread them out on a baking sheet.
Cover them with aluminum foil and roast for 25-30 minutes, stirring halfway through, until they’re fork-tender. Take them out of the oven and let them cool for a bit.
In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder, and cayenne.
Trim the ends, cut the brussels sprouts in half, and optionally, flatten them by placing another sheet pan on top and pressing down. Season both sides liberally with the spice blend.
Put a little less than 1 tablespoon of parmesan on the sheet pan for each brussels sprout half. Place the sprouts flat side down on the parmesan and press down gently.
Pop them back in the oven for 10-12 minutes until the cheese is crispy. While that’s happening, whisk together all the ingredients for the hot honey mustard.
Take them out of the oven and let them cool slightly. Use a spatula to release them from the pan. Serve them warm with the dipping sauce, and enjoy!