1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the finely chopped brussels sprouts.

5. Using a small cookie scoop or spoon, portion the batter into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

6. Bake for 12-15 minutes, or until the cake pops are lightly golden and a toothpick inserted into the center comes out clean.

7. Allow the cake pops to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

8. In a small microwave-safe bowl, melt the white chocolate chips with the vegetable oil, stirring every 30 seconds until smooth.

9. Dip the cooled cake pops into the melted white chocolate, gently tapping off any excess. Place the coated cake pops back on the wire rack and allow the chocolate to set.

10. Serve the Brussels Sprouts Cake Pops and enjoy their unique and delightful flavor!