Pre-heat the oven to 425º Fahrenheit.
Begin by slicing each brussel sprout in half, longways, so that the root stays intact. If necessary, trim off a small part of the root if it is too long or looks brown.
Set aside.
In a small mixing bowl, combine the hot honey (or honey with red pepper flakes), olive oil, and garlic powder in a bowl. Use a whisk to stir together until emulsified (should not be separated).
In a larger bowl, add the sliced brussel sprouts and and the hot honey mixture. Use your hands to combine thoroughly, until all of the brussel sprouts are coated.
Add the brussel sprouts to a sheet pan and place each one face down. This will create the crispiest texture.
Roast in the oven for 25-35 minutes or until crispy and cooked through.
Once done, remove from oven and immediately sprinkle with salt.
Serve warm and garnish with things like pomegranate seeds, goat or feta cheese, fresh herbs like mint, and/or more! Sprinkle with flaky salt if you have it.