Roasted Brussel Sprouts and Pomegranate Seeds

Ingredients: 

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

Instructions:

1. Preheat the oven to 400F.
2. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over cookie sheet and roast for about 30-35 minutes or until sprouts are lightly brown and crispy.
3. While the brussels sprouts are roasting, in a small pan combine pomegranate juice with sugar and set over medium heat, stirring until the sugar is completely dissolved. 
4. When liquid comes to a simmer, reduce the heat to medium-low and simmer until the liquid is reduced about 25 minutes. Watch it carefully it can go from thick to burned quickly. Let it cool do not refrigerate.
5. Drizzle reduction over the brussels sprouts and sprinkle with the pomegranate seeds.