Roasted Brussels Sprouts With a Pomegranate Reduction

• 1 pound brussels sprouts, washed, trimmed and halved
• 2 tablespoons olive oil
• Fine sea salt, to taste
• 1 cup pomegranate juice
• 13 cup sugar (can be maple, brown, date, coconut, granulated)
• 3 tablespoons pomegranate seeds

1. Position the baking rack in the middle of the oven and heat the oven to 425dgF. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt.
2. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
3. While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved.
4. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes.
5. Toward the end, watch the reduction carefully it can go from thick to burned in a matter of seconds.
6. Transfer the reduction to a cooling rack and let it come to room temperature.
7. Do not refrigerate.
8. Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

brussels sprouts, olive oil, salt, pomegranate juice, sugar, pomegranate seeds

Taken from cooking.nytimes.com/recipes/1014340 (may not work)