• Heat oven to 400 degrees Fahrenheit.
• Remove Brussels sprouts from the stalk if necessary. Once removed slice the bottom potion of the sprouts off with a knife. Only the very bottom of the sprout needs to be removed.
• Remove any dirty or damaged leaves from the outer portion of the sprout. Cut the sprouts in half or quarters if necessary.
• Place the Brussels sprouts on a baking sheet. Drizzle them with 2 Tbsp. of olive oil. Sprinkle ¼ tsp. each kosher salt and pepper over the top and toss until completely coated.
• Pop the pan in the oven and roast for 16 minutes.

Prepare The Dressing:

• Combine 2 Tbsp. Dijon mustard, 2 Tbsp. maple syrup, 1 tsp. Sriracha hot sauce, 1 Tbsp. olive oil, 2 Tbsp. vegetable broth, and ½ tsp. garlic powder in a small bowl. Stir until completely combined using a fork or small whisk.
• Remove the pan after 16 minutes. Pour the maple mustard dressing over the Brussels sprouts and toss until completely combined. Return the pan to the oven for an additional 4 minutes.
• Remove the pan from the oven once again and serve.
• To serve: Squeeze a couple slices of lemon over the top of the Brussels sprouts and garnish with some slivered almonds or nut of choice (optional).