Servings: 8
2 pounds Brussels sprouts, cleaned and cut in half
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped walnuts
1/3 cup fresh pomegranate seeds
2 tablespoons pomegranate molasses (or a mixture of lemon juice and honey)
Preheat oven to 450 degrees F.
In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil. Spread the sprouts evenly across a baking sheet. You can line the tray with parchment for easier cleanup, if desired. Sprinkle with salt and pepper.
Roast for 12 minutes, sprinkle with walnuts and continue roasting 3 more minutes, until some of the outer leaves start to blacken around the edges. Bite through one to test for tenderness and doneness. Season with additional salt and pepper, if desired.
Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds and serve.