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Preheat oven to 400˚F.
Toss brussels sprouts in a small amount of olive oil and place on a baking sheet.
Cover with aluminum foil and roast for 25-30 minutes, stirring halfway through cook time, until fork tender.
Remove from oven and let cool slightly.
In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
Trim the ends and then cut the brussels sprouts in half. Optional: flatten the brussels sprouts by placing another sheet pan on top and pressing down.
Season liberally on both sides with the spice blend.
Place a little less than 1 tbsp of parmesan down on a sheet pan for each brussels sprout half, then place them flat side down on the parmesan and press down gently.
Return to oven for 10-12 minutes, until the cheese is crispy.
Meanwhile, whisk together all ingredients for the hot honey mustard.
Remove from oven and let cool slightly, then use a spatula to release from the pan.
Serve warm with dipping sauce and enjoy!