Roasted Brussels Sprouts with Pomegranate

1 pound Brussels sprouts, washed, trimmed, and halved
2 Tbsp DLM Pure Olive Oil
Salt and pepper to taste
1 cup pomegranate juice
1/3 cup brown sugar
3 Tbsp pomegranate seeds

Preheat oven to 425F. In a large bowl, toss the Brussels sprouts with oil and a few pinches of salt. Spread the Brussels sprouts on a shallow baking pan and roast for about 30-35 minutes, or until sprouts are lightly browned and crispy.

Meanwhile, in a small saucepan over medium heat combine the pomegranate juice with the sugar, stirring until sugar is completely dissolved. Reduce until thin and syrupy, about 20-25 minutes. Remove from heat and let cool.

Drizzle the reduction over the Brussels sprouts and sprinkle with the pomegranate seeds.