Bring a large pot of water to a boil. Add the Brussels sprouts and cook until just tender, about 4 to 6 minutes depending on size. When they are almost cooked, place the oil in a large skillet set over medium heat. Add the roasted pepper, vinegar and honey and bring to a simmer.
When cooked, drain the sprouts well and add them to the skillet. Sprinkle with the parsley and salt and pepper and toss to combine. Spoon into a serving dish and enjoy.
Note: Roasted red peppers are sold in jars in the pickle aisle.