Step 1

Preheat the oven to 425°F with a rack in the center position.

Step 2

On a rimmed sheet pan, toss the Brussels sprouts, almonds, and shallots with 2 tablespoons of the olive oil and 1½ teaspoons of the salt. Spread out in a single layer and roast for about 20 minutes, or until the Brussels sprouts are tender.

Step 3

Meanwhile, in a large bowl, combine the vinegar, crème fraîche, mustard powder, stone ground mustard, honey, pepper, remaining ⅓ cup of olive oil, and remaining 1 teaspoon salt.

Step 4

Transfer the warm Brussels sprouts mixture to the bowl with the dressing. Toss to combine and serve immediately.