Brussels Sprouts with Apples & Honey-Mustard Vinaigrette

Preheat oven to 425°F. Toss together Brussels sprouts, pepper, 2 tablespoons oil, and 1/2 teaspoon salt on a large rimmed baking sheet. Spread in an even layer. Roast, turning sprouts over halfway through, until browned and tender, about 20 minutes.

Whisk together vinegar, mustard, honey, remaining 1/4 cup oil, and remaining 1/2 teaspoon salt in a large bowl. Add Brussels sprouts, apples, and parsley; toss to coat.