Roasted Brussel Sprouts with Dipping Sauce

Toss quartered brussel sprouts with the olive oil, Worcestershire, salt, garlic powder, paprika, and pepper. Place them in an even layer on a foil-lined baking sheet. Roast at 400 degrees Fahrenheit for 25 to 30 minutes. While the brussel sprouts cook, combine the mayonnaise, dijon mustard, and apple cider vinegar in a small bowl and stir to combine the sauce. Serve immediately with the roasted brussel sprouts.