Preheat oven to 400 degrees. Spray a large baking sheet with olive oil and place it INSIDE the oven You want the sheet to be in there heating up with the olive oil while you are prepping the Brussel Sprouts and while the oven is preheating.

Cut the ends of your Brussel Sprouts off and then slice in half long ways. Add to large bowl. Pour 1/4 cup olive oil over them. Then sprinkle with 1 1/2 tsp salt, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp onion powder and 1/4 tsp pepper. Toss until evenly coated.

Once the oven is preheated, add the seasoned Brussel Sprouts to baking sheet, spread evenly and roast for 30 minutes.

While the Brussel Sprouts are roasting you will make the hot honey sauce. In a sauce pan add in 1/3 cup hot honey. Bring to medium heat, once it starts to bubble take your whisk and whisk it continuously for 2 minutes. It should start to bubble a lot and turn a more light golden brown color.

Continue to whisk continuously with the mixture back on the medium heat burner, for 2 more minutes. It should start to bubble again vigorously.

While sauce is cooling. Take a frying pan and add your raw pine nuts, pour in even layer. On medium low heat, toast the pine nuts occasionally tossing for 5 minutes until they turn golden brown. Then take off heat.

Once Brussel Sprouts are done add back to the bowl you tossed the Brussel Sprouts in, add in all the toasted pine nuts, then pour the hot honey sauce on top. Toss and then place on serving plate, crumble goat cheese on top and devour!