lb brussel sprouts, trimmed, halved lengthwise, dry leaves discarded
tbsp olive oil
freshly ground black pepper
tbsp maple syrup
tsp balsamic vinegar
cup pomegranate arils
Preheat oven to 400°F. Line a baking tray with parchment paper.
Toss brussel sprouts with olive oil, season with salt and pepper. Spread out evenly on the baking tray, roast for 25 – 30 minutes, or until tender crisp. Remove from oven, toss with maple syrup, balsamic vinegar and pomegranate arils. Serve warm or at room temperature.
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