1-1/2poundsfresh Brussels sproutstrimmed and halved
kosher salt and black pepper
1tablespoonapple cider vinegar
1/2cuppomegranate arils (seeds)
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
Toss Brussels sprouts with olive oil and season with a few pinches of salt and pepper. Roast for 30-40 minutes, until crisp-tender and lightly caramelized in areas. Shake the pan occasionally to help them roast evenly.
While the Brussels sprouts are roasting, combine pomegranate juice, vinegar, mustard, and maple syrup in a small pot. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is reduced to 1/3 to 1/4 cup, about 15-20 minutes. Keep warm.
Transfer roasted Brussels sprouts to a serving dish and toss with pomegranate arils. Drizzle with the warm pomegranate glaze, to taste, and serve.