2Toss brussels sprouts in olive oil and place on a baking sheet. Cover with aluminum foil and roast for 25-30 minutes, stirring halfway through, until fork tender.
3Remove from oven and let cool slightly.
4Mix together salt, onion powder, garlic powder, paprika, mustard powder, and cayenne in a small bowl.
5Trim and cut brussels sprouts in half. Optionally, flatten them.
6Season brussels sprouts liberally with the spice blend.
7Place parmesan on a sheet pan, then place brussels sprouts flat side down on the parmesan and press gently.
8Return to oven for 10-12 minutes until cheese is crispy.
9Whisk together mayonnaise, dijon mustard, hot sauce, and honey for the hot honey mustard.
10Remove from oven, let cool slightly, and use a spatula to release from the pan.