Maple Mustard Brussels Crunch

1. Preheat the oven to 425°F. 2. Add the Brussels to a sheet pan, then add 2 tbsp olive oil, 1/2 tsp salt and pepper to taste. Toss and roast for 15-17 minutes, until just softened. 3. While the Brussels roast, make the topping. Add the cashews, Parmesan, parsley, lemon zest, a pinch of salt and pepper to taste to a bowl. Mix to combine. 4. Make the dressing. Add Greek yogurt, 2 tbsp mustard, 3 tbsp olive oil, mayo, lemon juice, apple cider vinegar, maple syrup, 1/2 tsp salt, and pepper to taste to a jar with a lid, cover and shake until smooth. 5. Plate the brussels, top with the topping then dressing to taste. Toss and enjoy.