Add a pop of color and flavor to your table with these roasted Brussels sprouts and pomegranate seeds! Ingredients: 1 lb Brussels sprouts, trimmed and halved 2 tbsp olive oil Salt and black pepper, to taste 1/4 cup pomegranate seeds 2 tbsp balsamic glaze Optional: 1/4 cup chopped walnuts or pecans for extra crunch Directions: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, salt, and black pepper in a bowl until evenly coated. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until golden brown and caramelized. Transfer the roasted Brussels sprouts to a serving dish and sprinkle with pomegranate seeds. Drizzle with balsamic glaze and, if desired, top with chopped walnuts or pecans for added texture. Serve warm as a delightful side dish or light appetizer!