Brussels Sprouts With Pomegranate Seeds

• 7 cups Brussels sprouts, sliced in half and any discolored leaves removed
• Olive oil to toss
• 2 tablespoons maple syrup
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 3/4 cup pomegranate seeds, about half a large pomegranate

1. Preheat the oven to 375 degrees. In a mixing bowl, toss the Brussels sprouts with a few drizzles of olive oil. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down. Roast for 20 minutes, or until the sprouts are tender and deep golden brown on their cut sides and showing some crispy edges.
2. In a small bowl, whisk the maple syrup, vinegar and salt together. Remove the baking pan from the oven. Drizzle the syrup mixture over and use a spatula to lift the sprouts and gently toss to coat. Spread evenly again.
3. Return the baking pan to the oven and roast for another 5 minutes. Combine the Brussels sprouts with the pomegranate seeds in a serving bowl and enjoy.

brussels sprouts, olive oil, maple syrup, balsamic vinegar, kosher salt, pomegranate seeds

Taken from food52.com/recipes/15192-brussels-sprouts-with-pomegranate-seeds (may not work)