Roasted Brussels Sprouts with Pomegranate

Preheat oven to 400 degrees F (200 degrees C).

Clean the Brussels Sprouts (5 cups) by gently rinsing with water then pat dry with a paper towel. Remove any damaged or bruised outer layer leaves and discard.

Cut off the stem, then cut in half lengthwise. Reserve any fallen leaves that are not bruised or damaged and set aside until needed.

Transfer the halved sprouts to a roasting pan. Drizzle with Olive Oil (2 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste). Roast 15-20 minutes, until the centers are tender and the outside layers are crispy and dark. Taste and adjust salt and pepper as needed.

While roasting, heat Olive Oil (2 Tbsp) in a saute pan over medium-high heat. Add the reserved leaves and pan fry 3-5 minutes until crispy. Season with salt and pepper to taste, then toss with the roasted sprouts.

Remove the seeds from the Pomegranate (1) and toss with the sprouts. Add in the Pine Nuts (4 Tbsp) and toss.

Drizzle over the juice of a Lemon (1), then sprinkle with Parmesan Cheese (4 Tbsp). Taste and adjust ingredients as necessary. Serve warm or room temperature. Enjoy!