Brussels Sprouts w Walnuts & Pomegranate

Heat oven to 425. In a large bowl, toss Brussels Sprouts with olive oil. Season w s&p and toss again. Spread everything evenly on a sheet pan, cut-side down, and roast until crisp and deeply golden brown, 25-30 min, flipping halfway through. Meanwhile, toast walnuts in skillet over med-lo, stirring frequently to ensure they don’t burn, 4-5 min. Remove from heat and set aside. When sprouts are done, toss w walnuts and pomegranate seeds. Drizzle w pomegranate molasses (1+ tsp).

Brussels Sprouts 1.5 lb, trimmed and halved
Olive oil 3 T
Walnuts 1/4 c roughly chopped
Pomegranate seeds 2+ T
Pomegranate Syrup