• Heat the oven to 400 degrees Fahrenheit.
• Remove any dirty or damaged outer leaves from 2 lbs. of Brussels sprouts (remove the Brussels sprouts from the stalk first if needed) and discard.
• Cut the bottom portion of each sprout off with a knife and discard.
• Cut each of the Brussels sprouts into halves or quarters, depending on their size. Make sure that all of the chopped Brussels sprouts are relatively the same size to ensure that they cook evenly.
• Divide the chopped Brussels sprouts in half and place each half onto a baking sheet (feel free to add any of the leaves that have fallen from the Brussels sprouts to the baking sheet).
• Drizzle 2 Tbsp. of olive oil over each of the baking sheets. Sprinkle ¼ tsp. each of kosher salt and pepper over each baking sheet.

  Toss the Brussels sprouts until completely coated in the olive oil and seasonings.
• Place the baking sheets into the oven and roast for 16 minutes.

  Remove the baking sheets from the oven and set aside.

Prepare The Dressing:

• Combine 2 Tbsp. maple syrup, 2 Tbsp. Dijon mustard, 1 Tbsp. olive oil, 2 Tbsp. vegetable broth, 2 tsp. Sriracha hot sauce, and ½ tsp. garlic powder to a small bowl.

  Stir all of these ingredients together until completely combined using a fork or a small whisk.

Toast The Almonds:

• To roast the almonds, place ¼ - ½ cup of unsalted almonds (or unsalted nuts of choice) into a small cast iron skillet.

  Roast the nuts on medium-low heat for 4-5 minutes, stirring often to prevent them from burning.

  Remove the skillet from the heat and set aside.

  This step is not required if the nuts are already toasted.
• Pour half of the maple mustard glaze over each of the baking sheets.

  Toss the Brussels sprouts in the glaze until they are completely coated.
• Return the baking sheets to the oven and roast for another 4 minutes.

  Remove the baking sheets from the oven.
• To serve: Squeeze a generous amount of fresh lemon juice over the Brussels sprouts. Top with the toasted almonds (or nuts of choice).