Preheat oven to 220 ℃ / 425 ℉.

In a bowl add Sprouts, Salt, Pepper, and Oregano. Toss sprouts until evenly coated. Add Olive Oil, toss until evenly coated.

Cover baking sheet with parchment paper, lay rack on top. Lay Spouts, flat side down over the rack.

Roast for 25 minutes.

In a bowl add Vinegar, Garlic, Honey, and Mustard, mix vigorously.

Place Sprouts in bowl with Vinegar mixture, toss until well mixed.

Serve