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Preheat the Wonder Oven Pro to 400°F/ROAST. Trim off the dry ends of the Brussels sprouts and cut each in half lengthwise.
In a large bowl, toss the halved sprouts with oil, salt, and fennel pollen until evenly coated.
Spread the Brussels sprouts in a single layer on the baking tray. Roast on the top rack for 20 to 22 minutes, or until golden brown with crispy edges.
Meanwhile, make the sauce: In a small saucepan over medium heat, add the butter, gochujang, and honey. Whisk continuously for about 1 minute, just until smooth and emulsified. Do not overcook—the butter may separate if the sauce gets too hot. Remove from heat and set aside.
Once the Brussels sprouts are roasted, transfer to a large bowl and toss with the warm honey gochujang sauce until evenly coated.
Transfer to a serving platter and top with freshly grated Parmesan. Serve warm.