Preheat oven to 400°F (200°C).

In a large mixing bowl, toss Brussels sprouts with olive oil, salt, and pepper.

Spread them out on a baking sheet in a single layer.

Roast for 20-25 minutes or until the Brussels sprouts are golden brown and crispy on the edges.

In a small saucepan, combine honey, Dijon mustard, apple cider vinegar, garlic, and red chili flakes.

Cook over medium heat, stirring continuously, until the mixture is well combined and slightly thickened.

Drizzle the honey mustard glaze over the roasted Brussels sprouts.

Garnish with fresh parsley before serving.